Summer is so late around this region that until now we are having hot-cold fight offs in the mornings. It’s not easy to decide on what to wear when the weather is crazy like that. If there’s one of the few good thing that I look up to when waking up, it’s the smell of basil in our kitchen, our basil thrives! They’re so green! So before the autumn makes itself felt I am cooking dishes with basil in them to my heart’s content.
I still hate vinegar. Well, I mellowed. I can now have it on my salad when before I would prefer pumpkin seed oil. Hubby likes the combination of mozzarella and tomato with fresh basil…it goes well with balsamic vinegar so I just had to. So this is a simple side dish that he loves with steak, Insalata Caprese, although rightfully eaten as antipasto.
Fresh Basil Leaves
sliced mozzarella cheese
salt and pepper
Simply layer sliced tomatoes, mozzarella cheese, and basil leaves on a platter. I suggest use a really flat platter. Repeat layers. Drizzle with olive oil and balsamic vinegar. Season with salt and pepper. Serve!
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