Italian Flag Salad (Caprese)
- 4 perfect ripe aromatic roma tomatoes
- 2 (4 ounce) fresh mozzarella balls (the kind in liquid)
- 1 (3 1/2 ounce) jar pesto sauce (or homemade if you have the inclination)
- olive oil
- Make sure you serve this on a white platter!
- Wash and dry the tomatoes.
- Remove the stem and cut into slices, approximately 1/2 inch thick, lengthwise.
- Arrange slices decoratively on platter.
- Drizzle with just the barest amount of olive oil, sprinkle lightly with salt (sea salt is wonderful!) and coarsely ground, FRESH black pepper.
- Cut the mozzarella into slices approximately 1/3 inch thick and arrange 1 slice of cheese per slice of tomato.
- (the mozzarella balls available in Greece are pretty small- maybe 3-4oz).
- What you want is a white slice of cheese just covering the tomato slice, but with the red of the tomato peeking through.
- Dot each mozzarella round with 1/2 to 3/4 tsp of pesto.
- Serve with lots of crusty bread!
tomatoes, mozzarella, pesto sauce, olive oil
Taken from www.food.com/recipe/italian-flag-salad-caprese-89955 (may not work)