Caprese Salad

By CatherineTornow
August 22, 2009
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Author Notes: This caprese salad is a combination of my favorite flavors that I was introduced to in Brooklyn, NY. I spent a short time in Brooklyn and fell in love with my neighborhood, my neighbors and the FOOD. A Brooklyn wine bar, DOC, serves a caprese salad with Buffalo mozzarella. This was my introduction to this creamy, rich mozzarella, and I have never gone back. My other favorite nook is Rose Wine Bar. I once overheard the Italian owners claim that if they could have one food for the rest of their lives it would be arugula. A few years later, and I'm still making this incredibly simple, fresh salad and remembering my time in Brooklyn. The tomatoes make it or break it. So buy them fresh and enjoy!CatherineTornow

Serves: 4

  • 4 handfuls fresh arugula leaves
  • 2 Heirloom Tomatoes, thickly sliced
  • 4 pieces buffalo mozzerella
  • 1 bunch fresh basil leaves, torn
  • 1 pinch kosher salt
  • 4 dashes extra virgin olive oil
  1. Place a bed of arugula on each of four plates.
  2. Slice tomatoes horizontally about 1/4 inch thick, and lay 4 slices on top of each bed of arugula.
  3. Center a large piece of creamy buffalo mozzarella on top of tomatoes. You really can't have too much.
  4. Drizzle extra virgin olive oil on each salad, and lightly sprinkly salt on top.
  5. Finish by tearing fresh basil leaves over each salad. (You really can't overdo the basil either.)

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