Sometimes lunch begs for freshness. And not turning on the stove. Caprese Salad is a no fuss, no heat, no scrubbing the pot meal. This isn’t a recipe so much as a list of ingredients that go oh-so-well together.
There is nothing as joyful as the pop of a ripe tomato in your mouth. Sweet like candy with an acidic bite. They’re like nature’s Sour Patch Kids.
No one knows better than the hens when the tomatoes are ripe. We battled over the goods. This hen’s determination was rather unnerving. Look at that stare!
Tomatoes bursting with flavor and basil so fragrant it should be bottled and perfumed join bits of mozzarella to make this satisfying and refreshing Caprese Salad. It tastes even better with a glass of Pino Grigio.
2 cups cherry tomatoes diced or 3 large tomatoes sliced
2 cups basil
8 oz fresh mozzarella broken into bite sized nuggets or sliced into thin circles
4-7 tablespoons olive oil
salt to taste
pepper to taste
Combine all ingredient together. Eat. Enjoy. Relax in the sun.