Any way you combine these flavors…. it is tasty.
I think tomato, basil and mozzarella were made for each other.
And lucky for me this summer, I successfully grew my own basil after many failed attempts.
We put these beautiful leaves to good use and make caprese quite often!
Typically, it is sliced and configured in some way with the olive oil and balsamic drizzled on.
My brother lived in Italy for 2 years and he said my caprese was totally legit! Sweet approval!
However, the way I pronounced it was not legit. I have been corrected.
My bro said he only ever saw it sliced in Italy, but I like to play around with presentation.
Why not dice it and chiffonade the basil? Sorry to break the rules, but this is gorgeous, and tastes the same.
I say, it’s a side dish extraordinaire.
As much as I love caprese salad, this little girl loves it more!
She declares it as her favorite food and her favorite thing to make.
I think I might have to serve these at my brother’s wedding.