Brenda’s Recipe
Making the most of garden vegetables is a great way to show off the colors of summer with this great easy recipe. You will be…
Making the most of garden vegetables is a great way to show off the colors of summer with this great easy recipe. You will be sure to impress your friends with this beautifully plated medley of fresh tomatoes.
Be sure to use a large platter. I try to use plain colored plates as opposed to busy floral plates so that the display of color really stands out.
Please email me at brencook4u@gmail.com with your comments.
TOMATO CAPRESE SALAD
Ingredients:
5 assorted heirloom tomatoes (red, orange, yellow and green)
5 cherry tomatoes, sliced in half
2 cups baby greens
1 (6 oz.) package of fresh mozzarella cheese
Fresh basil leaves
2 Tbs. balsamic vinegar
1 Tbs. extra virgin olive oil
1/4 tsp. sea salt
Freshly cracked black pepper
Crusty Italian bread, sliced
Tip: Mozzarella cheese is easier to slice if partially frozen.
DIRECTIONS:
1. Rinse tomatoes thoroughly and pat dry. Using a tomato knife (or steak knife), slice each tomato 1/4-inch thick, starting from bottom of tomato.
2. Place greens on the platter. Cut mozzarella into thin slices.
3. Fan tomato slices, alternating the different colors for contrast, with mozzarella and fresh basil over greens. Top with cherry tomatoes.
4. Drizzle salad with vinegar and olive oil. Sprinkle with salt and pepper.
5. Serve with the crusty bread slices. Enjoy.
