Then I got a little rambunctious and decided to drizzle on some liquid gold, a cream of Balsamic Vinegar (this kicks up the fancy factor a bit).
Now that I have bored you with my story on "how I ate a Caprese Salad for dinner one night," I'll get on with the recipe and as always, thanks for listening ;) How do you eat your Caprese Salad? The more details the better! Comment below.
Colorful Caprese Salad
1 medium vine ripened tomato, halved and sliced thinly
1 pint of mixed yellow, red and orange cherry tomatoes
14 mini Mozzarella balls (or one normal Mozz ball, sliced)
20 Fresh Basil Leaves
1-2 Tbsp Extra Virgin Olive Oil
Freshly ground Pepper
Cream of Balsamic or a high quality Balsamic Vinegar (optional, but not necessary)
I served mine on a small handful of garden spinach to get my greens in, but this is definitely not necessary.
Layer in tomatoes, Mozzarella and basil. Sprinkle with Sea Salt and freshly ground pepper. Drizzle with Extra Virgin Olive Oil. Serve immediately.