Caprese Salad

This simple Italian salad (which resembles the color of Italy’s national flag) is the perfect summer dish.

Caprese Salad (1)

Recipe and photograph by Kimme Hargrove

Serves 4

3 medium tomatoes, roughly chopped
10 yellow cherry tomatoes, halved
1/2 pound fresh mozzarella, roughly chopped
Small bundle of fresh basil, chiffonade*
Olive oil
Balsamic glaze (premade or store bought)
Salt and pepper

Arrange tomatoes, mozzarella and basil on a serving dish, and drizzle with olive oil and balsamic glaze. Salt and pepper to taste.

*Chiffonade is a chopping technique in which herbs or leafy green vegetables (such as spinach and basil) are cut into long, thin strips. This is accomplished by stacking leaves, rolling them tightly, then slicing the leaves perpendicular to the roll.

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