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Wednesday, September 2, 2009


Ok, so I forgot that this week was supposed to be an appetizer week! Grr. Well, here's a salad that I usually have as an appetizer. (Does that count?)

Check out Linda's blog carnival (What Can I Eat that's Gluten-Free) for the other appetizer recipes this week. She also just posted the August summary, in case you're looking for some variety.

Caprese - a summer salad

Fresh, vine-ripe tomatos, sliced, room-temperature
Fresh mozzarella, sliced
Fresh basil, torn into small pieces
Olive oil
Salt and Pepper

Optional ingredient: Balsamic vinegar (I always used to add this, but it is mostly an American addition, from what I've been told. I tried Caprese without, and it is better. The flavor balance changes dramatically. It's a very different dish if you add the vinegar.)
  1. Layer the tomato and mozzarella slices on a plate.
  2. Sprinkle with basil salt and pepper.
  3. When ready to serve, drizzle a little olive oil over the whole dish.
  4. If you're a vinegar person, you can sprinkle a little of the balsamic over the plate as well, but just before serving. The vinegar combined with the salt and tomatoes will turn everything mushy if left sitting.


Linda said...

Thanks for sharing this, Mikki. Most people didn't have appetizer posts, so don't feel bad!

Jeanette said...

I think that sounds so good. I suck at cooking so I'm following you closely. LOL. Not like stalker close, but keep 'em coming.

A Mom on Spin said...

I never tried it without the balsamic. I'm sure you're right!

Sandy said...

One of my favorite salads! Nothing better than picking a tomato & basil from my garden for dinner. And I can tell you that in Italy they don't add the balsamic but make it available. So maybe that is true that it's an American addition.

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