Saturday, August 2, 2008

Tomatoes, Mozzarella and Basil

This is really more a combination of perfectly complementary ingredients than a real recipe.

With an abundance of fresh tomatoes and basil in my garden this is a very popular summer lunch, snack and side dish in my house. Some French bread rounds out the meal perfectly.

4 or 5 vine ripened tomatoes
1 pound fresh mozzarella**
1/4 cup fresh basil leaves, chopped
3 tablespoons extra virgin olive oil
kosher salt

Chop the tomatoes and cheese into similar size pieces. Coat with olive oil and season with salt and pepper.

Serve at room temperature.

**For this recipe it is important to use fresh mozzarella cheese (small white balls in a briny solution, generally available in the deli section or olive bar) instead of the packaged, processed version available in the refrigerated cheese section. Fresh mozzarella is soft and mild with a with a distinct milk flavor and a completely different texture than the processed version.

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  1. Wow! what a coincidence! I just made this caprese salad...but in a ciabatta sandwich! When I read tomatoes, mozzarella and basil on the Blogher headlines, I thought for a minute the feeds picked up my post title wrong! Great minds think a like! Hahahaha.

    This is a delicious salad. Beautiful colors you captured. Actually, red, white and green of the ingredients represent the Italian flag.


  2. Yum. This is my favorite summer salad. My husband and I always split an order of this at Panera.

    Have a good weekend!
    Down Home Dieting

  3. Your recipe has been featured on my blog! Thanks for participating on Cook It. Blog it!