by Sana Sandström
There's something about ripe tomatoes mixed with slices of mozzarella and slivers of fresh basil that's irresistible.
Add a drizzle of olive oil, salt and pepper, and you have the quintessential refreshing summer tomato salad.
You can add different crushed spices to your oil to vary the flavor. Experiment with different types of oils or top with light sprinkle of chives or sweet onions.
This variation on a Caprese salad can serve as an appetizer, too. Instead of slices of a whole tomato, use cherry or romas, bite-size blocks of cheese, and folded basil leaves. Thread onto a kabob skewer and drizzle with oil and vinegar. Yum!
Prep time: 10 minutes | Total time: 10 minutes | Yield: 6 servings
• 2 to 3 medium tomatoes
• Fresh mozzarella cheese, sliced
• Fresh basil leaves, sliced
• Extra virgin olive oil
• Balsamic or red wine vinegar
• Salt and pepper
Cut the tomato into 1/4-inch thick slices. Slice the mozzarella into 1/4-inch thick slices. Layer the tomatoes, a liberal sprinkle of basil and cheese slices on a platter.
Drizzle the olive oil over the salad. Add a dash of vinegar and a light sprinkling of salt and pepper. Voila!
Retain the flavor, but change the appearance! Use wedges of home-grown Roma tomatoes or whole or halved cherry tomatoes instead of sliced tomatoes. Substitute mini mozzarella balls for the slices. Combine the ingredients in a bowl and toss with the olive oil and vinegar. Lightly season with salt and pepper. Perfect for the backyard barbecue or potluck!