I know what you’re thinking. You’re thinking, “wow, Pam, didn’t you show us this salad last summer, and maybe even the summer before that?” Please people, life can’t be all about the bright shiny new and untried! Just stop and think for a moment about the daily repetition. The day-in-day-out drudge. Think how many times you have loaded your dishwasher, think how many times you have mowed the lawn. Kind of makes my once a year Caprese salad look pretty good now, doesn’t it?!?!
There are as many versions of Caprese salad as there are grains of sand. Actually, I have no idea if that is true, but I was feeling all zen like after my yoga practice and tend to use phrases like “grains of sand” when I’m in the zen zone.
So, anyway, my Caprese salad is just fresh from the garden tomatoes (a must), fresh mozzarella cheese, basil, olive oil, salt and pepper. That’s it. I slice the tomatoes, layer them all fancy with the cheese and the basil. Drizzle with a good quality extra virgin olive oil, and sprinkle with salt and pepper.
This will be my entry for Foodie Friday at Designs by Gollum!
And I’m submitting it for Souper Sundays (Soup, Salad, or Sammie) hosted by Deb at Kahakai Kitchen.