Sunday, August 15, 2010
Today I prepared a Caprese salad using freshly picked basil from my garden, and fresh mozarella cheese, sliced. I like a semi-generous amount of EV olive oil and a little splash of fine balsamic vinegar and then sprinkled with fleur de sel and freshly ground pepper.
All of the flavors work so well in bringing out the flavors of the fresh tomatoes and it's so easy to prepare. I've got to hand it to the Italians for coming up with such simple yet flavorful dishes such as the Caprese salad.
The colors and patterns of the tomatoes are spectacular. On the one hand they look too beautiful to eat but it's the beauty that makes them look so appetizing that one can easily eat several tomatoes in one sitting.