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Caprese Salad

Caprese Salad
Tomatoes filled with mozzarella slices and basil leaves make for a beautiful presentation and are easy to serve. Balsamic glaze, which is used to season the salad, is found alongside the balsamic vinegars in many stores. If unavailable, use a well-aged balsamic vinegar.

Ingredients:

  • 8 tomatoes
  • 4 balls fresh mozzarella cheese, about 3/4 lb.
      total
  • 32 fresh basil leaves
  • Extra-virgin olive oil for drizzling
  • Balsamic vinegar glaze for drizzling
  • Sea salt and freshly ground pepper, to taste

Directions:

Place the tomatoes, stem side down, on a cutting board. Using a sharp knife, make 4 evenly spaced slits crosswise in each tomato, stopping about 1/2 inch from the bottom.

Cut the mozzarella into 32 thin, uniform slices. Working with 1 tomato at a time, insert 1 mozzarella slice and 1 basil leaf into each slit.

When ready to serve, place the prepared tomatoes on a platter. Drizzle with the olive oil and balsamic glaze and season with salt and pepper. Serve immediately. Serves 8.

Adapted from Williams-Sonoma Outdoor Entertaining, by George Dolese (Free Press, 2006).