Caprese Salad

I make so many dishes like this that I don’t even consider a recipe but it’s occurred to me lately that it’s shockingly difficult to find basics like this on the internet. The key here and with so many great dishes is the ingredients. I only make this when I can get great tomatoes, high quality mozzarella, and basil straight out of my garden. This is also delicious with burrata.

Classic Caprese Salad | The Rose Table

The beauty of a staple like this is that you can make as much or as little as you want. This plate of caprese is one 8 oz ball of mozzarella and two large tomatoes. I had plenty left over for lunch the next day.

Classic Caprese Salad | The Rose Table

Classic Caprese Salad
Large tomatoes, thickly sliced
Mozzarella, sliced
Sea salt, black pepper
Extra virgin olive oil
Balsamic vinegar
Fresh basil

  1. Layer tomato and mozzarella slices on a plate.
  2. Grind sea salt and black pepper over slices.
  3. Drizzle with extra virgin olive oil and balsamic vinegar
  4. Tear basil leaves on top and garnish with your most beautiful piece of basil.

Variation: Delicious with garlic extra virgin olive oil instead of plain! You could also use cherry tomatoes and mozzarella balls instead of the classic slices.

Classic Caprese Salad | The Rose TableClassic Caprese Salad | The Rose TableClassic Caprese Salad | The Rose Table

Want to make the whole meal? Get the recipe for Greek Orzo Salad here. Chambord Chocolate Cake coming soon!

Happy dining,

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