We have had quite the tomato crop this year due to the extended warmer weather and a certain someone (moi) getting her garden watering groove down. We have 8 tomato plants of all different kinds, from small chocolate tomatoes, pear tomatoes to yellow, red and green heirloom varieties. I have been mixing in fresh tomatoes into everything from scrambled eggs, soups, homemade eggplant parmesan, pastas and my all time favorite caprese salad.
The caprese salad is so yummy and simple and is really good for you too! Here's how I make mine:
Caprese Salad
1. Slice up a bowlful of tomatoes (any kind) into bit size pieces
2. Stack a small handful of basil leaves (12-15 leaves per bowl of tomatoes), rinse and pat dry.
3. Slice basil leaves into thin strips and put aside
4. Cut thin slices of mozzarella about 4-5 slices per bowl
5. Drizzle a light layer of extra virgin olive oil over the tomatoes
6. Layer mozzarella onto the cut tomatoes and sprinkle sea salt and pepper to your liking
7. Sprinkle on cut basil and garnish with a small sprig on top
8. Enjoy!
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