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Our Salad Has a First Name: CAPRESE

Caprese Salad

Simplicity, thy name is Tuscany. At least when it comes to food: no one does deliciously simple like the Tuscans. Our tour of the Florence Duomo and the famous Uffizi gallery was almost overshadowed by the beautiful flavor of hand made pasta drizzled with creamy olive oil. Then there was the unforgettable taste of the Caprese salad we couldn’t get out of our heads. We kept requesting it at lunch, at dinner, as a midday snack, and as our side accompaniment. True, this dish originated on the island of Capri, but its easy preparation, simple goodness, and fresh savoriness makes it a hit among the Tuscan hills.


Serves 4                                                               Total Time: 10 Minutes


4 vine ripe tomatoes
2 yellow heirloom tomatoes
1 pound fresh mozzarella cheese
5 leaves of fresh basil
Olive oil and balsamic vinegar
Salt and pepper to taste


1. Throughly wash and drain the tomatoes and slice them into ¼ inch thick rounds.*
2. Slice the mozzarella cheese into ¼ inch thick discs matching that of the tomato slices.
3. Chiffonade the basil leaves.
4. Place tomato slices, mozzarella rounds, and basil on serving platter. Drizzle mixture with olive oil and balsamic vinegar. Add salt and pepper to taste.
5. Serve alongside your main meal or as a tasty and healthy snack.

* BT Tip: While using sliced vine-ripe tomatoes is more traditional, we like to shake things up with smaller cherry tomatoes for this salad. 

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