Caprese Salad

Tomato and Mozzarella salad is the perfect summertime dish for cooks in a hurry; slicing is the hardest part. We had this last night for supper and it was wonderful.  It’s so nice to just go outside and pick a couple of tomatoes and some fresh basil, wash, slice and eat. I’m thankful that Kenny loves to grow tomatoes!




2 pounds vine-ripened tomatoes (about 4 large), sliced 1/4 inch thick (I like to use various types and colors of tomatoes)

1 pound fresh mozzarella, sliced1/4 inch thick

1/4 cup packed fresh basil, washed well and spun dry

3 to 4 tablespoons extra-virgin olive oil

sea salt and  freshly ground black pepper to taste


On a large platter arrange tomato and mozzarella slices and basil leaves, alternating and overlapping them.  Drizzle with olive oil, then season salad with salt and pepper. When it’s just Kenny and myself for dinner, I like to just arrange the tomatoes and mozzarella on  individual salad plates and serve. (as seen in photo)


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