Caprese Salad
Servings: 4 · Prep: 10 min · Total: 10 min
Ingredients
- 1 package BelGioioso Fresh Mozzarella
- 16 ounces tomato
- 3/4 ounce basil
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
Equipment
Measuring Spoons; Cutting Board; Chef’s knife; Serving platter; measuring spoons; cutting board; chef’s knife; serving platter
Steps
- Slice mozzarella and tomatoes. Drain the mozzarella and slice it into rounds; slice the Roma tomatoes into similar thicknesses.
- 1 package mozzarella cheese — drained and sliced
- 16 ounces tomato — sliced
Keep fingers curled away from the chef’s knife while slicing.
- Arrange the salad. Arrange the tomato and mozzarella slices on a serving platter, alternating them with fresh basil.
- 16 ounces tomato — sliced
- 1 package mozzarella cheese — drained and sliced
- 3/4 ounce basil
- Dress the salad. Drizzle with olive oil and balsamic vinegar evenly over the salad.
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Serve. Serve immediately for the freshest texture and brightest flavor.
Notes
Keep mozzarella refrigerated until ready to assemble.
Refrigerate leftovers promptly.
Serving suggestions
Serve immediately as a light salad, appetizer, or side dish.
Cooking safety
Use a clean cutting board and knife for slicing.
Keep mozzarella refrigerated until ready to assemble.
Refrigerate leftovers promptly.
https://plumtally.com/recipes/caprese-salad-rc4zybyz7q8h
