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June’s Choice

There are two ways to make and serve this delicious salad that boasts all the colors of the Italian flag. Both are easy and have the same great flavor. It all depends on the presentation you wish to use.

Caprese Salad

Plated Caprese Salad
2 tomatoes, sliced ¼ in. (.64cm) thick
8 oz. (225g) mozzarella cheese, sliced ¼ in. (.64cm) thick
2 tbsp. (30ml) olive oil
Salt to taste
Freshly ground pepper to taste
6 fresh basil leaves*

Alternate slices of tomato and cheese on either individual salad plates or a small platter. Drizzle on oil. Sprinkle salt and pepper across the slices.

Wrap basil into a tight roll. Starting at the tip and working across the basil, cut into thin circles. This is called chiffonade. Sprinkle the chiffonade over the salad and serve.

*Use a sprinkling of dried basil if fresh isn’t available. The taste won’t be quite the same, but the salad will still be good.

Caprese Salad in a Bowl
½ pint cherry tomatoes
1 cup (113g) small fresh mozzarella balls
2 tbsp. (30ml) olive oil
Salt to taste
Freshly ground pepper to taste
6 fresh basil leaves*

Slice tomatoes and cheese in half then place into a bowl. Drizzle on oil. Sprinkle salt and pepper over salad. Toss gently.

Wrap basil into a tight roll. Starting at the tip and working across the basil, cut into thin circles. This is called chiffonade. Sprinkle the chiffonade over the salad and serve.

*Use a sprinkling of dried basil if fresh isn’t available. The taste won’t be quite the same, but the salad will still be good.

May you enjoy all the days of your life filled with good friends, laughter, and seated around a well-laden table!
Sloane