Caprese Salad is my favorite summer time treat. And with tomato season on the horizon I can’t get it off my mind. It’s easy, cool, light, delicious, and healthy. Never had one? Oh. My. Heavens. Read on!
(I understand making a caprese salad is probably not actually cooking. But I make the rules around here so it qualifies for cooking week.)
Large, certified organic tomato
Package of fresh mozzarella. Find it in the specialty cheese section. It comes floating in water.
Fresh Organic Basil
Extra Virgin Olive Oil
Sea Salt & Fresh Ground Black Pepper (optional)
Cut the tomatoes into 1/4’’-1/2’’ slices; Ditto for the mozzarella; Layer on a plate alternating one tomato slice, on mozzarella slice, one basil leaf; Drizzle it all with olive oil and balsamic vinegar; sprinkle salt and pepper as desired; grab a fork and enjoy summer on a plate
The key to this snack is the freshness of the ingredients. Especially the tomatoes. Right off the vine in your garden is ideal, or picked up that morning at a local farmer’s market.
Nutritious Snack or Appetizer
Each tomato and mozzarella slice (w/oil & vinegar) contains about 60 calories.
The tomato and olive oil are packed with free-radical fighting antioxidants.
The mozzarella adds a boost of protein to balance the snack and make you feel fuller.