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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Caprese Salad Recipe

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This recipe for Caprese Salad is from Four Sisters, A Legacy of Love from our Kitchens, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Assortment of Heirloom Tomatoes, Missouri or East Texas Tomatoes, room temperature
1 large ball of fresh Buffalo Mozzarella
Plenty of fresh Sweet Basil, cut into strips
Good Extra Virgin Olive Oil (EVOO)
1 c. toasted Pine Nuts
Coarse Sea Salt and Cracked Pepper to taste

Avocado
2 ripe Avocados, seeds/flesh removed
1 small Shallot, minced
1 juiced Lemon
Fresh Basil Strips
1/2 c. EVOO
2 T. Dijon Mustard
Sea Salt and Cracked Pepper to taste
Directions:
Directions:
Combine all avocado ingredients and mash with fork as desired. Set aside.

Slice the tomatoes thinly along with the mozzarella. Lay the mozzarella on top of the tomatoes and place some of the avocado mixture carefully on top of tomatoes..

Finish the dish with basil strips, toasted pine nuts, sea salt and pepper. Drizzle with EVOO . . .
Personal Notes:
Personal Notes:
This salad is delicious even without the avocado mixture. Alternate the tomatoes and cheese, topped with basil strips. Chill. Drizzle with EVOO prior to serving.

 

 

 

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