Appetizer: Caprese Salad

I am so excited to be back to share some new recipes, and show what I've been up to in the kitchen! I hoped you enjoyed my fun eats while on vacation. I'm sure am glad to be back home, and getting back on my normal food eating routine. Just now I need to cut back on the beer consumption and eating out! Today I bring to you part of a special dinner I made for my boyfriend the day he came in for his month leave. I promised him over Christmas I'd make him a dinner with whatever he wanted, but I was knowledgeable on cooking. He threw some ideas around for me. Well time was short and he was sent back to Iraq. So I decided the day he came in on his month leave I would present to him a delicious Italian dinner. Boy was it good!


I served with dinner this beautiful Caprese Salad. I love the simplicity, lightness and deliciousness this salad brings. It paired well with the main course. Many places put their own spin on Caprese salad by adding balsamic, garlic or their own house made vinaigrette. I kept it simple with seasoning and used a good extra virgin olive oil. Which is key and helped bring the freshness out from the tomato and basil. You'll notice "fresh" is a key word!  

Fresh Caprese Salad  
Ingredients
1 16oz log of fresh mozzarella (I used this brand)
3-4 fresh Roma tomatoes
Fresh basil leaves, rinsed
Extra virgin olive oil
Salt and pepper

I like to prep all ingredients first by slicing the mozzarella and tomato. On a nice platter start with a slice of tomato, mozzarella and then a basil leaf. Continue laying the tomato, mozzarella and basil until all ingredients are used up. You can line them up and down, or in a circle like I have done. Sprinkle with salt and pepper, then lightly drizzle olive oil over the top. 


Come back to see the next part of my boyfriend's Italian meal!
Fallon