Today I breezed through the Thanksgiving Point Farmer's Market and they had the most INCREDIBLE tomatoes! So of course I bought (cough) a dozen. What do I do with a dozen tomatoes????
When in doubt, turn to the Barefoot Contessa. I've been wanting to try this recipe for a while now, so tonight....hee-e-e-e-e-e-re goes!
Technically, the name for this dish is Caprese Salad
6 small tomatoes (4 medium)
1 pound fresh mozzarella
10 to 15 basil leaves
3 tablespoons good olive oil
Kosher salt
Freshly ground black pepper
Slice the tomatoes and mozzarella and arrange casually with the basil leaves on a large platter. Drizzle with olive oil. Sprinkle with salt and pepper and serve at room temperature.
*Note: Instead of plain olive oil, I will mix up a quick vinaigrette to drizzle:
1 shallot, peeled and chopped
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
For another good vinaigrette to drizzle, go here.
6 comments:
I appreciate your link to my basil vinaigrette, but the photo you have used here is copyrighted and can't be used on another site. You're welcome to put a link to the photo, but not to use the photo itself. There is a clear copyright notice on my site which indicates that all photos are copyrighted. I appreciate your removing the photo so I don't have to take any further action. Thanks!
You are the sprinkle princess!
Wow! Tough crowd! I love this recipie I'm going to try it this week. Thanks for the tips.
Oops! Whaddya do. I obviously need to give it more thought when I slap up photos. I probably shouldn't use photos from the Food Network, either. If i get sent to jail, will somebody bail me out?
Love this salad!
I'll totally bail you out. Actually, I'll probably be there with you so I won't be able to!
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