August 9, 2011: Tomato, Basil and Mozzarella Salad Recipe

As we suffer through the hot “Dog Days of Summer” in August, the last thing we want to do is heat up the oven or eat a “heavy” dish. So here’s a very quick, light and refreshing dish you can serve as an appetizer, a salad, or just a side dish. Be sure to use the freshest ingredients you can find, such as tomatoes picked right from the vine in your garden, for the tastiest combination of flavors.

Tomato, Basil and Mozzarella (also known as Caprese) Salad 

1 heirloom or other fresh, meaty tomato
1 bunch large basil leaves
8 ounces fresh mozzarella
Balsamic vinegar
Black peppercorns

Thinly slice the tomato and the mozzarella. If the tomato is very large, cut the slices in half. On a small plate, arrange a tomato slice, topped with a slice of mozzarella and a basil leaf. Repeat until one third of all ingredients are used. Continue with remaining ingredients to make a total of three individual salad plates. Drizzle with a bit of balsamic vinegar and sprinkle with freshly cracked black pepper. Serve at room temperature.

Tip: For an artful flair, use a squeeze bottle for the balsamic vinegar and make a design on the plate with it, then stack the tomato, basil and cheese in the middle.