Caprese Salad

Recipe courtesy of Gesine Bullock-Prado

Show: Baked in Vermont

Episode: Italy Revisited

Caprese Salad

Name: Caprese Salad
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 8 servings
Ingredients: 3 medium vine-ripe tomatoes, cut into 1/4-inch slices; 12 ounces fresh mozzarella or burrata cheese, cut into slices; Olive oil, for drizzling; Good-quality balsamic vinegar, for drizzling; Bunch fresh basil leaves, for topping; Kosher salt and freshly ground black pepper

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Level: Easy

Total: 10 min
Active: 10 min

Yield: 8 servings

Level: Easy

Total: 10 min
Active: 10 min

Yield: 8 servings

Ingredients

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3 medium vine-ripe tomatoes, cut into 1/4-inch slices

12 ounces fresh mozzarella or burrata cheese, cut into slices

Olive oil, for drizzling

Good-quality balsamic vinegar, for drizzling

Bunch fresh basil leaves, for topping

Kosher salt and freshly ground black pepper

Directions

Fan the tomato and mozzarella rounds across a platter, alternating between the two. Coat with olive oil and drizzle with balsamic vinegar. Tear pieces of basil and sprinkle over top. Season with salt and pepper.

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Show: Baked in Vermont

Episode: Italy Revisited

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Caprese Salad

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