Caprese Salad With Basil Oil

Three Large Tomatoes Cut Into 1/4 Inch Wide Circles

Eight Ounces Of Fresh Mozzarella Cheese Cut Into 1/4 Inch Wide Circles (Note: Leave the mozzarella in a cold refrigerator until you are ready to slice)

A Cup Of Fresh Basil Leaves

A Cup Of Olive Oil

1 1/2 Teaspoons Of Sea Salt, Divided

1/2 Teaspoon Of Ground Black Pepper, Divided 

Into a food processor, add the basil leaves, the olive oil, 1/2 teaspoon of sea salt, and 1/4 teaspoon of ground black pepper. Pulse until smooth.

Arrange the round tomato slices in a single layer on a plate. Sprinkle the tomato slices with a teaspoon of sea salt. Drizzle the basil oil on top of the tomatoes evenly. Note: do not drown the tomatoes in basil oil. Any excess basil oil can be kept in a glass jar in the refrigerator for a week. Place the mozzarella cheese slices on top of the tomatoes. Sprinkle the mozzarella with ground black pepper. Serve at room temperature.

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