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Caprese Salad

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Ingredients:

  • ¼ cup extra-virgin olive oil
  • 6 summer fresh, well ripened medium-sized tomatoes
  • ¾ lb fresh mozzarella (I like buffalo milk mozzarella, found in Italian specialty stores)
  • salt and pepper to taste
  • Optional: 4 cloves garlic, finely chopped, ½ c torn fresh basil,
    ¼ c chopped flat-leaf parsley, 1 T balsamic vinegar

Instructions:

    1. Wash tomatoes and pat dry with a paper towel.  Wash herbs if using them.
    2. Slice tomatoes and mozzarella cheese into ½ inch/1 cm thick slices.
    3. Combine garlic (if using) with olive oil in a small glass measuring cup. Let the flavors combine for 30 minutes to an hour.
    4. Strain the oil and discard the garlic.
    5. Arrange slices of tomatoes and cheese on a large platter, overlapping and alternating them.
    6. Drizzle garlic-infused oil over the tomatoes and cheese.
    7. Season with salt and pepper. Add balsamic vinegar if desired.

Makes 4-6 servings.

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