This traditional Caprese Salad is one of my summer favorites. It is made with sliced fresh mozzarella, tomatoes, and basil, seasoned with salt, olive oil, or balsamic vinaigrette. It is colorfully arranged on a plate and resembles pizza Margherita, which represents the colors of the Italian flag: green, white, and red.
For this salad, I used fresh greens from my garden.
I washed my greens carefully and gently patted them dry. As an additional twist, I used Burrata instead of mozzarella cheese. According to Wikipedia, “Burrata is an Italian cow milk cheese made from mozzarella and cream. The outer casing is solid cheese, while the inside contains stracciatella and cream, giving it an unusual, soft texture. It is typical of Apulia.” For me, Burrata is a delicacy, especially Burrata with Black Truffles.
I put the layer of greens on the bottom of the plate and then arranged pre-t tomatoes and pieces of Burrata so that all three colors would look nice on the plate. I used Himalayan pink salt, freshly ground white pepper, and extra virgin olive oil to finish my salad.
To complement this wonderful salad and pick up leftover juices and olive oil from the plate, I used freshly baked focaccia.
This is just another idea for a simple dinner which you would love to come back to.