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Caprese Salad This delicious dish is often served as the antipasto for an Italian dinner. It is simple to make, and now is the perfect time -- garden's are teeming with fresh tomatoes by late August and early September. Plus, the fresh mozzarella makes this dish an excellent source of calcium! (Serves 4) 3-4 large, fresh, ripe tomatoes 8 ounces fresh Buffalo mozzarella 1 bunch fresh basil 2 tablespoons olive oil 1 tablespoon balsamic vinegar Salt and freshly ground black pepper to taste Wash tomatoes and basil. Core tomatoes and cut into thin-to-medium slices. Slice mozzarella into slices of similar thickness. Place a single layer of basil on four plates (3-4 leaves each); then layer tomato slices on top of the basil (3-4 slices per plate). Top each slice of tomato with mozzarella. Drizzle one-half tablespoon of olive oil and one-quarter tablespoon of balsamic vinegar over each dish, and lightly season with salt and freshly ground pepper. Cover and refrigerate for 15-30 minutes before serving. Nutritional information (per serving) 260 calories |
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