Caprese Salad

This simple salad, which originally hails from the Italian region of Campana, is a staple for summer, especially if you have a garden. Fresh-plucked tomatoes cannot compare to store-bought, and the same goes for basil. The sweet juice from ruby-red tomatoes is complemented by generous chunks of mozzarella, fresh basil leaves, olive oil and a dash of balsamic vinegar for bite. Preparing this dish ahead of time not only allows you to focus on your main dish, but also allows all the ingredients to meld together, resulting in a more flavorful salad. Chop the tomatoes for a more casual side dish (see below) or if big tomatoes like beefsteak are available, slice into full round chunks, top with a circle of mozzarella, a leaf of basil, drizzle of oil and vinegar, and dash of salt and pepper.

Servings: 4 to 5
Active Time: 10 minutes
Total Time: 40 minutes

INGREDIENTS

6 tomatoes, chopped or sliced (Heirloom or Roma unless Beefsteak are available)
6 oz part-skim mozzarella cheese, diced or sliced into circles
1/2 cup fresh basil leaves, chopped
3 tbsp olive oil
1 tbsp balsamic vinegar (optional)
Salt and pepper, to taste

PREPARATION

1. Rinse tomatoes under warm water, pat dry with paper towels. Using a sharp paring knife slice in a circular motion around stem, holding the knife at a slight angle so the stem is cleanly removed. Discard stem. Slice tomatoes into pieces of desired size. Add tomatoes to a medium-size serving bowl.

2. Slice mozzarella and basil, add to bowl.

3. Drizzle olive oil and balsamic vinegar over tomatoes, mozzarella, and basil. Add salt and pepper. Stir until ingredients are well combined.

4. Cover bowl with tin foil and place in fridge for at least 30 minutes. Serve slightly chilled.