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.
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