One of my favorite lunch dishes has to be a fresh caprese salad. I love fresh tomatoes paired with organic mozzarella cheese. Here is the recipe for this classic salad. Enjoy!
Insalata Caprese, Serves 4
- 3 large vine-ripened tomatoes
- 9 oz fresh baby mozzarella cheese
- 12 basil leaves
- 1/4 C extra virgin olive oil
Cut each tomato into four slices about 1/2 inch thick. Cut the cheese into 24 slices the same thickness as the tomato. Arrange the tomato slices on a serving plate, alternating them with two slices of the cheese and the basil leaves. Drizzle with the olive oil, sprinkle with sea salt and freshly ground black pepper and serve.
References: Vegetarian Cooking: A Common Sense Guide. (2009). Bay Books, Putney, London.