This is one of my favorite salads.
I typically eat it for a snack or lunch when I feel like really spoiling myself.
I do not share with my children. They wouldn’t appreciate the deliciousness.
And they don’t really care for tomatoes… The first time I ate this dish was at our favorite Italian restaurant in Colorado Springs, La Zingara’s.
We ordered muscles in red sauce which were amazing and then decided to get salads.
Anytime I see a caprese type salad I order it and I had never had this particular type of arrangement before but I loved it so much I ate it all and then only a few bites of my entree. Yay for leftovers!
One of the things I love about this is it’s simplicity combined with tons of flavor.
It comes together very quickly, you have only to slice a few things and put them on a plate and you are ready to eat.
- 6 ounces fresh mozzarella (do NOT get the processed block!), sliced
- 1 large ripe tomato, preferably home grown for the best flavor, sliced
- 6 or so large basil leaves
- a few thin slices of red onion
- balsamic vinegar
- extra-virgin olive oil
- sea salt
- freshly ground black pepper
- Layer the slices of mozzarella, tomato and basil on a plate, making a pattern.
- Top with red onions, sprinkle with salt and pepper.
- Drizzle with oil and vinegar and serve!
- Huckleberry Plum Pie - January 1, 2017
- Fresh Mango Sorbet - July 17, 2016
- Steak Caesar Salad - June 8, 2016
