If you follow me on Instagram, you’ve probably noticed a lot of tomato, basil and mozzarellay goodness on the feed lately. With tomato and basil plants in the backyard, Caprese Salad has quickly become a staple. Lunch, snack, dinner, dessert… it’s all of those things to me.
Part of the reason I love me some Caprese Salad so much is because it has the perfect combination of flavors.
The fresh, sweetness of the tomatoes. The peppery flavor of the basil. The cool, creaminess of the cheese (mmm… cheese). And the tang of the balsamic.
I have received a few requests for the recipe, so for those of you who want a step-by-step of this beautiful (and unbelievably easy) dish, here it comes.
- 4 Roma tomatoes
- 16 small basil leaves (or 8 large, cut in half)
- Whole-milk mozzarella cheese
- Balsamic to taste (preferred is aged balsamic – about 25 years – our favorite can be found here)
- Sea salt & fresh ground pepper to taste
- Extra virgin olive oil (optional)
Slice the tomatoes and mozzarella into equally thick pieces (about 1/4 inch). Mozzarella can be tricky to cut, so try a bread knife and it works wonders!
Layer the mozzarella, tomato and basil one after another on the plate. Drizzle with balsamic vinegar and add sea salt and fresh ground pepper to taste.
Some people will also add a drizzle of extra virgin olive oil, but I am too much of a sucker for balsamic to add anything extra.
And you’re done! See – seriously easy. May just become a staple in your home too with how little time it takes.
And now, enjoy on the patio!
What’s your favorite summer dish? Hoping to give some great new recipes a try in the next couple months!