Caprese Salad
  • 4-5 ripe tomatoes
  • 1 ball of Mozzarella di Bufala
  • Basil leaves, sliced in a chiffonade, or whole
  • Olive Oil
  • Balsamic vinegar
  • Kosher salt
  • Fresh ground black pepper
  1. Slice the tomatoes into ¼ inch rounds and arrange on a platter. Slice the mozzarella into ¼ rounds also. Arrange the cheese and tomatoes on the plate so that they overlap each other.
  2. Sprinkle on the basil (either cut or whole).
  3. Drizzle with olive oil followed by the balsamic vinegar. Finally, add some salt and freshly ground black pepper. It is now ready to eat.
Tip: If there should happen to be any left-overs (but there usually isn't), remove the left over cheese (save for another purpose), and place the tomatoes, oil and vinegar in a blender, and blend for about a minute. This makes a great salad dressing for later.
Recipe by Have You Eaten, SF? at