Caprese Salad

Two years ago I was in Italy around this time of year.  A group of friends went to stay in a villa in Tuscany.  Ok, villa makes it sound so grand.  Maybe a bit grander than the house really was, but it was Italy.

Food was a huge part of our trip.  We ate at fabulous restaurants each night.  Local restaurants that served amazing meals. Many meals included tomatoes and mozzarella.  A few weeks ago we went to a little local Italian restaurant and had the best caprese salad as an appetizer.  I vowed to come home and recreate it in honor of my love of all things italia.  Hopefully, I will find my way back there soon.

This salad is best when tomatoes are in season, fresh and juicy. 

Caprese Salad

Tomatoes, sliced
Fresh mozzarella cheese
Basil Leaves
4 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1/4 tsp oregano
Kosher salt and pepper to taste

In a small bowl mix the oil, vinegar, oregano, salt and pepper.

Plate the tomatoes and mozzarella.  Drizzle the salad with the vinaigrette and decorate with a few sprigs of basil.