A perfect salad alternative, especially in summer months, when you can get tomatoes and basil fresh from the garden. Caprese is made to reflect the colors of the Italian flag: red, white, and green. In Italy, it is served as an antipasto (starter), not a contorno (side dish).
- 3 large tomatoes, sliced
- 3 “Bufala” mozzarella, sliced
- 1/4 cup of Libellula Extra Virgin Olive oil
- 1/4 teaspoon salt
- fresh basil
- balsamic vinegar, optional
Step by step
Cut the tomatoes into slightly thick slices and do the same with the mozzarella.
Tuck basil leaves in between each slice.
Drizzle everything with EVOO and a touch of balsamic vinegar.