- May 23, 2017 at 12:29 am #378451mosParticipant
This is a wee bit different from what BiggerPiggyBank posted, hence the name…
Caprese Salad II
6 very ripe tomatoes
4 oz fresh mozzarella
6 basil leaves
4 tbs good quality extra virgin olive oil
salt, preferable good quality sea salt (optional)
Core out the stem end of the tomatoes, removing any white-ish flesh near the stem, by inserting a paring knife at a 45-degree angle near the stem, rotating the tomato around the blade, and removing (and discarding) the bit of core.
Cut the tomatoes into 1/4-inch slices (a sharp knife will help make smooth and even slices).
Cut the mozzarella into similarly 1/4-inch slices. More important than the exact thickness of the tomatoes and the mozzarella, is that they are all evenly sliced. The balance between the bright tomatoes and creamy mozzarella is the key to the appeal of this simple creation.
Layer the tomato and mozzarella slices on a serving platter or on four individual salad plates. They can be layered quite literally, just on top of one another, or fan them out more.
Drizzle the salad(s) with olive oil and then sprinkle them with salt to taste.
Leave the basil leaves whole, tear them by hand into smaller pieces, or cut them into ribbons. For the elegant ribbon-like effect, layer the basil leaves one on top of the other, roll them up lengthwise, and use a sharp knife to cut the roll into very thin slices. Ribbons of fresh basil will result.
Sprinkle the basil over the salad(s). Serve immediately. Makes 6 servings
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