Tuesday, July 20, 2010

Caprese Salad

To me, caprese salads taste like summer and the fresher the tomatoes and basil, the better. I had leftover tomatoes and basil the other day so I bought some mozzarella (fresh buffalo mozzarella packed in water is the best kind to use) and made caprese stacks like the picture above. Yesterday, we were in Claremont and had lunch for the first time at Some Crust Bakery and I had a caprese sandwich on toasted french bread. The bread wasn't too thick and the vegetables were so fresh and yummy. Enjoy summer and make a caprese salad or sandwich today!

Here's what I did for those stacks:
Put some extra virgin olive oil on a plate and drizzle some balsamic over it. Grind some pepper and sprinkle a little salt. Then layer in this order (from the bottom up): tomato slice, mozzarella, basil. Sprinkle a little more olive oil/balsamic/pepper and repeat the layering. I think the basil on the very top looks festive!


  1. At last! A new way to use tomatoes. Because I'm loaded with 'em.

  2. Oh, and one question: Where do you buy your mozzarella?

  3. From your garden? That will be so good! Last time, I bought it at Ralphs but Trader Joes always has it. It's in a plastic tub, big round pieces packed in water.