This is one of my all-time favorite dishes, and it’s also one of the simplest things to make. Unfortunately, now that it’s November summer tomatoes are over, but don’t let that stop you from roasting some of those fall tomatoes with olive oil, balsamic, and S+P (and just a pinch of sugar) and layering them up in the same way!
I made this over the summer to take home to my parents when I went home one weekend. I used heirlooms here, which is why the tomatoes look orangey instead of bright red.
To assemble a caprese salad, alternate slices of tomato with slices of fresh mozzarella. Drizzle with balsamic vinegar, then olive oil and finish with a course sprinkling of salt, pepper, and julienned basil leaves.
I was consequently reward with quite a feast: smoked chicken, roasted tomatoes, beets with goat cheese, bean and corn salad….etc. And there’s my caprese to the right! Dessert (by me) will be in my next post!