(photo by Charley Star)

Thursday, May 13, 2010


This is a delicious, easy salad to make. You can make it as an appetizer, salad or as a side dish. This evening, we made it as a side dish to accompany our dinner.

Dressing: (Best to make it early and let it sit for a couple hours)
1/2 cup Extra Virgin Olive Oil
1/4 cup Balsamic Vinegar
1 tbsp. dijon mustard
1 garlic clove, finely chopped
S & P

Mix all ingredients together. Blend. (You can alter the recipe to match your taste i.e. less vinegar, more garlic, etc).

2 vine-ripe tomatoes
8 oz. fresh mozzarella
5 basil leaves

Thinly slice the tomatoes and mozzarella and layer on a serving platter (or on a plate in this instance).

Chiffonade the basil (Roll the basil leaves and thinly slice). Sprinkle the basil over the tomato and mozzarella.
Lightly drizzle the dressing over the salad.
Finished product: we served our caprese salad with twice-baked potatoes and a grilled pork chop.

Bon Appetit!

1 comment:

  1. I am going to make this tonight... yum!