I just received a beautiful pile of late summer heirloom tomatoes from a gardening friend. Although Caprese Salad is typically a dish made to celebrate the beginning of summer, I couldn't think of a better way to say farewell to the season than with the simple addition of basil, olive oil, salt, and pepper.
Kathryn followed the more classic method of layering slices of tomato, mozzarella, and basil; however, I prefer the more rustic look of big wedges of tomatoes and cheese. Either way, it's delicious. - Nealey
Caprese SaladServes 4 as an appetizer
8 ounces fresh mozzarella
1 bunch basil
Extra-virign olive oil
Slice the mozzarella and tomatoes into thin slices. Lay tomato slices on a platter, top with a leaf of basil, and then layer with mozzarella. Drizzle with olive oil and sprinkle with salt and black pepper. Serve immediately.
(Originally published 08/21/2008)
(Images: Nealey Dozier)