I will use any excuse to ‘cook’ with big juicy tomatoes. I mean really what is better? During the summer my Dad and I would slice up a fresh tomato from the local Farmer’s Market, sprinkle it with some salt and pepper, and dig in. When I came across some great looking tomatoes last week, I was looking for a quick way to incorporate them into my dinner.
Visiting the beautiful Island of Capri is on our tentative itinerary this October; so I decided why not make a Caprese salad!? I grabbed some basil from the garden, some left over mozzarella and made a quick oregano, olive oil + balsamic dressing.
Talk about freshness!
- 3 juicy tomatoes, sliced
- a few bunches leaves of fresh basil, pick leaves off of stem
- 10 slices of mozzarella- more if you like
- 1/8 cup EVVO
- 1/8 cup balsamic vinegar
- 1 Tbsp oregano
- 1/2 Tbsp salt
- 1 Tsp pepper
- Lay a layer of sliced tomato, a layer of sliced mozzarella and a layer of 2 basil leaves gently over top of the ingredient in front of it. Do this until these ingredients are used up
- In a jar add the oil, balsamic vinegar, oregano, salt and pepper.
- Shake, Shake Shake!
- Drizzle over caprese