My Favorite Thing to Eat This Time of Year

A fresh ripe tomato (that tastes like a tomato) is the first ingredient in this dish.

The tomatoes are so good right now.  You know…the really red ones that smell and taste like tomatoes.  My mouth is watering to think about them.

Well, when the tomatoes taste like tomatoes, my favorite thing to do is make Caprese salad.  This is on our table just about every night.

The star of the show may just be the basil!

It tastes so amazing!  The creamy fresh mozzarella with the fresh, pungent flavor of basil, compliments the sweet and acidic taste of the tomato. If you have homegrown tomatoes you are particularly lucky!

I could just eat this as a meal!

If you want to make a Caprese salad, you will need:

Fresh mozzarella, presliced or cut into 1/4″ slices (or thinner)
Fresh tomatoes, sliced about 1/4″ thick
Fresh, clean basil leaves
Extra virgin olive oil (regular or basil flavored)
Good quality balsamic vinegar
Salt and pepper

Start by placing the tomato slices on a plate.

I like to serve these as litte stacks.  I start by placing the tomato slices on a serving plate.

Next, add the mozzarella.

Then I add the mozzarella.  Sometimes the cheese slices need to be cut in half so that they are about the same size as the small end pieces of tomato.

Next add the fresh basil.

On top of that, the basil leaves are added.  I just put a fresh leaf or two on top of the stack, but you may want to chiffonade the basil and sprinkle the basil over the tops of the stacks.

Then add the salt and pepper.

Then a light dusting of salt and pepper.

Add some extra virgin olive oil and balsamic vinegar.

Followed by a drizzle of extra virgin olive oil and a drizzle of balsamic vinegar.  You are ready to eat!


I LOVE THIS!  My poor husband is probably tired of eating Caprese salad, but it only lasts as long as I have basil in my garden and good tomatoes available.  It is a bit like pumpkin spice items; they are gone when the season is over, but well-loved while in season.

Are you a fan of Caprese salad?  If so, how do you like to make it?

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