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Farmers Almanac
The 2016 Farmers Almanac
Farmers' Almanac

Caprese Salad

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Caprese Salad

4 large tomatoes
extra-virgin olive oil
1 large fresh mozzarella (4-5 oz.)
12 leaves fresh basil
Splash of balsamic vinegar
Salt and fresh cracked black pepper

Cut the tomatoes into flat, 1/4” thick slices and place them in a large plate. Cut the mozzarella into approximately eight slices and lay them over the tomatoes. Cut the basil leaves into thin strips and sprinkle them over the salad. Drizzle the ingredients with olive oil, vinegar, and season with salt and pepper to taste. Allow the salad stand for 10 or 15 minutes before serving.

1 comment

1 Deborah Tukua { 08.16.11 at 5:34 pm }

I have gone wild preparing and enjoying an extravaganza of fresh tomato recipes this summer – almost enough to write a tomato cookbook, but not quite. In other words, fresh picked tomatoes are awesome.

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