Caprese Salad

Caprese Salad is one of my most favorite go to salads in the summer.  Maybe because it is so easy to make, tastes so light and fresh, and I most likely always have the ingredients on hand in the summer.  Heirloom tomatoes are plentiful on the vine, and if you have ever had a fresh heirloom tomato you know there is no going back.  They taste just like what a tomato should taste like.  Juicy, sweet & tart, divinity!  They simply do not compare to their grocery store counterparts which are mealy and have no flavor.  These tomatoes my husband grew in our small garden, but lucky for us there is a guy at our local farmer's market that sells fantastic heirloom tomatoes in case we have eaten all of ours.  Which is what usually happens in the summer.  Make sure your mozzarella is fresh and often found in the special cheese isle.  You want it to be moist and soft so that is complements the tomato.  Enjoy!

Caprese Salad

2 medium-large sized heirloom tomatoes, any color

1/2 pound good quality fresh mozzarella cheese, sliced into rounds

10 leaves of basil

olive oil

good quality balsamic vinegar, reduced or regular

freshly ground coarse sea salt & pepper

Wash and dry tomatoes and basil.  Slice tomatoes into 1/3 to 1/2 inch slices.  Place on plate or platter of choice.  Slice mozzarella into similar sized slices and place on top of tomato slices.  Drizzle olive oil on top of all tomato and mozzarella pieces.  Drizzle balsamic vinegar onto all mozzarella pieces.  Grind coarse sea salt and pepper over the top to taste.  Gather the leaves of basil and place on top of one another.  Roll up into a tight roll and cut creating little ribbons.  Sprinkle across each mozzarella piece making sure each piece gets sufficient basil. Serve immediately.

Serves 4-5