Caprese Salad my way
This is one of the best Italian Summer Salad.
The key for success is good quality ingredients.
I received some amazing tomatoes from @_bcgreenhouse so I thought they will be perfect for our Saturday Italian Lunch.
I used a Top Quality Italian Olive oil Extra Virgin @frantoi_cutrera from Sicily ❤️, basil from our garden, salt and Oregano.
Mozzarella was from Costco
4 tomatoes (not too ripe)
400 g mozzarella balls, preferably fresh or packed in water
One handful fresh basil leaves
3 tbsp extra-virgin olive oil (very good quality)
Salt, to taste
Oregano, to taste
A Sprinkle of Love
With a serrated knife, cut the tomatoes into ¼ inch thick slices. Arrange them on a large serving platter, overlapping the edges. Sprinkle with salt.
Cut the mozzarella into ¼ inch to ½ inch slices. Place the cheese around and underneath the tomatoes, dispersing it relatively evenly across the platter. Then sprinkle some salt on the mozzarella.
Place the basil leaves all over. Drizzle with olive oil and sprinkle generously with salt and oregano.
Mamma Marzia’s Tip: Choose great quality mozzarella and if possible, use fresh mozzarella; but otherwise, try to find some mozzarella balls packed in water. The mozzarella balls that come in vacuum-sealed bags are rubbery and don’t absorb olive oil and tomato juice like the other varieties.
Here how I made it:
With a good sharp knife cut the tomatoes in a round circle. Place them on a plate and sprinkle salt.
Cut the Mozzarella and place it close to the Tomatoes.
Place the basil around the vegetables.
Drizzle a good extra virgin olive oil, salt and Oregano.