Caprese Salad

I love Summer in the city! We had a lovely Boston Summer day today - Charlotte, Andy, and I walked around Boston and ultimately ended up at a local farmer's market where we picked up some raspberries to snack on and some farm-fresh peaches for Charbug. Before we left, we picked up some fresh local mozzarella as well as some absolutely delicious heirloom cherry tomatoes, which are pretty much nature's candy...yummm. When we got home, I added some basil from our herb garden and a little balsamic vinegar, and what we ended up with was a perfect, light, delicious summer dinner. This can hardly be called a recipe because all I really did was cut some tomatoes, but regardless of what you call it, this salad sure is delicious! Enjoy! :o)

Caprese Salad

Yield: 2 salads

Ingredients
8 oz. fresh mozzarella*, sliced
1 cup cherry tomatoes
10 leaves basil, torn
2 tbsp balsamic vinegar (the more syrupy, the better)
kosher salt and freshly ground pepper

Directions:
Arrange the mozzarella on two plates and season to taste with salt. Cut the tomatoes in half and put them on top of the cheese, then season with more salt and some pepper. Top with the basil, then drizzle some balsamic vinegar on top and serve. Yum! 

* as a [delicious] substitute, we often use high-quality whole milk ricotta cheese (store bought or homemade) in place of the mozzarella. It is to.die.for!