This is one of those recipes that is so simple that I debated not writing about it, however, it was just too pretty to sit in my camera roll. And who doesn’t love a fresh Caprese Salad?
Rewind to the end of August, I finally completed one of the things on my ‘things-I’ve-always-wanted-to-do’ list.
I started my own herb garden!! Yes, quite a monumental day in my life. I essentially had little herb babies to try to keep alive. Ah. I can’t tell you how many times I failed at Trader Joe’s’ basil plant. I swear it’s not meant to survive.
But! My herb babies are doing so well! In the rectangular planter, I have basil, rosemary and mint. In the round pot is another basil plant. The basil plants are growing high– they are almost over a foot now.
Meaning, I needed to use it. I’ve been making caprese everything. Caprese bruschetta, caprese eggs, and squeezing basil in wherever I can.
I made this Caprese Salad the other night and it was a hit. It is such a classic– so delicious, simple and loved by guests!
Also, here’s a great post on how to chiffonade basil.
Next up… grow my own tomatoes!
Prep Time: 20 minutes
- 12 oz. fresh Mozzarella (my favorite is Trader Joe’s pre-sliced log)
- 3 fresh tomatoes
- 1 bunch of basil
- Balsamic vinegar
- Olive oil
Slice the mozzarella and tomatoes into thin round slices
Alternate the mozzarella, tomatoes, and if you like, basil leaves
Chiffonade the basil and sprinkle on top
Drizzle balsamic and olive oil to your taste