How to make Caprese Salad with Heirloom Tomatoes

Hi Everyone,

I want to share with you a quick and easy recipie that I made over the weekend for a dinner get-together with my friends.  I got the recipe off from Chow: Caprese Salad Recipe

Directions: Slice ripe tomatoes and fresh buffalo mozzarella into 1/2-inch-thick rounds. Shingle fresh basil leaves and the mozzarella and tomatoes on a platter. Drizzle with high-quality extra-virgin olive oil, sprinkle with salt and freshly ground black pepper if desired, and serve.

I didn't have pine nuts to make my basil pesto sauce. I used a variety of tomatoes. This is my second time making it. The first time I had green, yellow, and red tomaotoes. They go really good for a side dish if you're wanting to have a vegetarian night out. I highly suggest using heirloom tomatoes that you can purchae at Whole Foods. They are really sweet. Best part of it, is that you can put a balsamic vinegretre glaze over it instead of the pesto olive oil sauce.

I made this for brunch with a light bit of olive oil drizzled over on the top. I also served it with a fresh banana and orange salad and sunny side up egg. My friend said my picture looked like one of those from the food magazine.

I prefer using the presliced fresh mozzerella packaged cheese so that it's easier for preparation. It takes less than 10minues and you have a delicious meal. Your guests will think that you're a fancy cheif too!

xoxo

Yumi