My favorite part of summer are the tomatoes. I LOVE tomatoes. Ever since I was a toddler, I’d always ask for more tomatoes at dinner time. Raw tomatoes of course!
This summer I wanted to have fresh basil and tomatoes around, as the store-bought kind usually turns black right away, and we go through tomatoes like there’s no tomorrow.
Fresh basil and tomatoes spell summer, and that means endless Caprese salads!
Caprese Salad
A classic salad for summer.
Ingredients
- fresh Roma or cherry tomatoes, sliced
- fresh mozzarella, sliced
- fresh basil, rolled and cut into strips
- extra virgin olive oil
- balsamic vinegar
- salt + pepper
Instructions
- Wash and dry tomatoes
- Slice tomatoes
- Roll the basil leaves and thinly slice into strips. Let the leaves unfurl and set aside.
- Cut mozzarella slices to bite size chunks
- Drizzle with olive oil and balsamic vinegar.
- Sprinkle salt + pepper to taste.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 106Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 9mgSodium: 366mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 3g
That’s it! When we went on our honeymoon in Italy, I fell in LOVE with aceto balsamico tradizionale di Modena. It is made from grapes that are cooked and aged in wood barrels. (As a wine lover, this makes my heart pitter patter). It is a rich, velvety, semi-sweet and thick vinegar that is delish! Order some on Amazon. I promise you won’t go back to the “water” stuff in the grocery store. Enjoy!