By Tested and perfected in the Sur La Table kitchen
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Caprese Salad Recipe by Sur La Table Kitchen
By Tested and perfected in the Sur La Table kitchen
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Yield/Serves:
2 servings
1 cup mixed cherry tomatoes, halved
3 to 4 tablespoons extra-virgin olive oil, divided
Flaky sea salt
1 large tomato, preferably heirloom, cut into 1/2-inch thick slices
4 ounces fresh mozzarella, torn into pieces
Freshly ground black pepper, coarsely ground
1 bunch fresh basil, leaves picked from stem
Delicious, seasonal salad featuring the colors of the Italian Flag. To make this recipe more substantial, plate the salad on a bed of arugula.
To a mixing bowl add cherry tomatoes, 1 tablespoon oil and salt. Toss to coat.
To serve: To your serving plate or platter arrange tomato slices in an attractive design; season generously with salt. Arrange torn mozzarella over tomatoes, and top with dressed cherry tomato halves; season with salt and pepper. Top with basil, oil, additional salt and pepper if desired.
Recipe variations:
Serve with crusty bread.
For a simpler version: Alternate tomato slices, sliced mozzarella and basil leaves on serving platter; garnish with olive oil, salt, and pepper.
