Caprese Salad
Servings
4
Prep Time
10 minutes
Ingredients
- 3 tablespoons fresh lemon juice (from about 1/2 lemon)
-
1/2 teaspoon salt (plus more to taste)
- 1/4 teaspoon freshly ground black pepper (plus more to taste)
-
3 tablespoons extra-virgin olive oil
- 1 1/4 pounds assorted tomatoes
- 6 ounces fresh mozzarella cheese (drained and sliced)
- 2 tablespoons thinly sliced basil leaves
Instructions
- This recipe originally appeared in Everyday Italian by Giada De Laurentiis, Clarkson Potter, 2005.
- Whisk the lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Gradually whisk in the oil to blend.
- Cut the regular tomatoes into 1/4-inch-thick slices and the plum tomatoes into wedges. Cut the cherry, grape, and teardrop tomatoes in half.
- Arrange the tomatoes and cheese on a platter. Drizzle the dressing over. Sprinkle with basil and additional salt and pepper to taste, and serve.
1 comment
I plated this around a bed a finely chopped kale and topped it with the chicken from the CHICKEN SPIEDINI recipe. It was delicious! A definite have again. Fresh and summery.