CAPRESE SALAD - 3 ways!

Originating in the Campania region of Italy, this classic salad is brimming with vibrant color and flavor.

Best of all it is simple to make and can be presented in a variety of ways.

This is one of my favorite summer dishes!

SLICED STYLE

Ingredients:

4 firm ripe Roma Tomatoes sliced – ¼ inch thick slices

1 lb fresh Mozzarella, cut in ¼ inch thick slices

1/4 cup Extra Virgin Italian Olive Oil

1 Tbsp. Balsamic Vinegar

20-30 Large Fresh Basil Leaves

Sea Salt to taste

Freshly Ground Black Pepper to taste

Directions:

Layer alternating slices of tomatoes, mozzarella, and basil leaves.

Drizzle your salad with olive oil, and balsamic vinegar.

Season lightly with fresh ground black pepper and sea salt.

CHOPPED STYLE

Ingredients:

4 - 5 cups Grape or Cherry Tomatoes, sliced in halves

1 lb fresh Mozzarella, cut into ¼ " cubes

¼ cup Extra Virgin Italian Olive Oil

1 Tbsp. Balsamic Vinegar

8 - 10 Large Fresh Basil Leaves

Sea Salt to taste

Freshly Ground Black Pepper to taste

Directions:

Whisk the olive oil, balsamic vinegar, salt, and pepper together in your salad bowl.

Add the tomatoes and mozzarella to the bowl and toss with the dressing.

Tear the basil into large pieces and toss into the salad.

This salad can be served right away at room temperature or can be prepared ahead of time, refrigerated, and served chilled.

Served with fresh Italian bread, this is a light summer time lunch.

SKEWER STYLE

ngredients:

1 package 8-inch bamboo skewers

4 - 5 cups Grape or Cherry Tomatoes, sliced in halves

2 (1 pound) tubs Bocconcini (small balls of fresh mozzarella), drained

OR/1 lb fresh Mozzarella, cut into ½ " cubes

Extra Virgin Olive Oil, for drizzling

24 leaves fresh basil

Sea Salt

Fresh Ground Black Pepper

Directions:

Skewer alternating tomatoes and Bocconcini bites, placing basil leaves between them.

Drizzle these sticks with extra-virgin oil and season with salt and pepper, to taste.