caprese salad

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Caprese Salad

By , from the Culinate Kitchen collection
Serves 2
Total Time 10 minutes


This simplest of summer salads — nothing more than the toppings for pizza Margherita, uncooked — calls for merely three ingredients (tomatoes, cheese, and basil) plus a drizzle of dressing. Purists use just olive oil and salt, but pepper and balsamic are nice, too.


2 large slicing tomatoes, preferably heirloom
2 large balls fresh mozzarella, or equivalent in smaller balls (bocconcini)
1 large handful fresh basil leaves
~ Extra-virgin olive oil
~ Balsamic vinegar
~ Freshly ground black pepper
~ Salt


  1. Slice the tomatoes into large circles. Slice the mozzarella balls (if using large balls) into similar-sized circles.
  2. In an alternating pattern, arrange the slices of tomatoes, the slices of cheese, and the basil leaves on a plate. (If using smaller balls of cheese, simply fill in the gaps around the tomatoes with the cheese.)
  3. Sprinkle lightly with the olive oil, balsamic vinegar, pepper, and salt. Serve immediately.

This content is from the Culinate Kitchen collection.

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