Caprese Salad on Toast

Its the height of summer and everyone’s garden is fruitful.  I will be going to visit my family next Saturday in Butler PA. We will no doubt spend the week eating family meals right out of my mothers garden.  This is probably my favorite way to “dispose” of perfectly ripe tomatoes.  For the best flavor make this fresh and feel free to eyeball the ingredients. 

1-2 fist size ripe tomatoes
1 ball fresh mozzarella cheese
1 cup of basil leaves, washed and patted dry
Extra Virgin Olive Oil
Salt and Pepper

Dice the tomatoes into bite size pieces.  It might sound like a little extra work but I prefer to cut the top off the tomato and scoop out the seeds first.  It keeps the dish from being too runny and my indigestion in check. 
Cut about half the cheese into the same size pieces.
Stack several basil leaves together and slice.  Avoid the urge to chop the basil, it will get bruised and not be as green and pretty.
Mix all this together in a bowl, drizzle with olive oil, salt pepper and mix again. 

Serve on toasted Baguette, or get fancy and try my garlic bread recipe here.  

I would love to hear your favorite tomato “disposal” recipe?

 

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