The memory of my first time trying a caprese salad is not so distant. It was 2008 and I was living with an Italian family the second half of my summer in New Jersey. Boy did I eat the best of the best foods and I learned so much along the way. For most this recipe might be second nature and considered easy. Since I discovered it seemingly way later in life, to me it’s going to get played like a new song, over and over. To be quite honest, I don’t think I will tire of it anytime soon. I prefer using a balsamic glaze over a blasamic vinegar since it avoids watering down the ingredients at the bottom of the dish. Enjoy!
Caprese Salad
Ingredients
- 3 red tomatoes
- 2 mozzarella balls
- 1/4 cup basil
- balsamic vinegar glaze, Bertolli
- Italian seasoning
- fresh cracked black pepper
- sea salt
Prepare
- First, slice the tomatoes and mozzarella to the desired thick/thinness.
- Cut the basil leaves off of the stems, leaving them whole.
- In 9×13 dish alternate the tomato, mozzarella, and basil in rows of however you’d like to fashion them together.
- Finally, sprinkle everything with Italian seasoning, fresh cracked black pepper, sea salt, and balsamic vinegar glaze. Enjoy with your loved ones!
