chefmichaelsalmon.com
Caprese Salad
Every August I find myself with more tomatoes than I know what to do with. I gift some to friends and family and then head to my kitchen where I use some in more traditional dishes like this Caprese salad, while others I confit for the winter months ahead when I’ll have time to ponder my garden for next year. Maybe I wont plant so many tomato plants!
Prep
15 min
Cook
—
Total
15 min
Serves
4
Instructions
- 01
I like to remove the skin from the large tomatoes, but this is not always necessary. Get creative and cut your large tomatoes into various slices (some thin, some thick) and wedges. Leave small tomatoes whole or simply cut them in half.
- 02
Display the tomatoes on a plate or platter (for family style) and add the mozzarella. Personally, I like to leave the mozzarella ball whole. Once it is sliced, the liquid weeps all over the plate.
- 03
Drizzle with extra virgin olive oil and balsamic vinegar.
- 04
Decorate with basil leaves and sprinkle with salt and pepper.
- 05
Garnish with optional edible flowers and serve.
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