K.I.S.S. Caprese Salad ( Advanced Plan)

This dish is perfectly delectable.

Some of you may look at this photo and ask "How can something so simple be 'delectable'?"

And my answer to you would be, "Because it's called 'Caprese' (said in my best Italian accent and accompanied with a very dramatic Italian-like hand motion)... and because it comes from Italy...silly."

You should know that this answer makes perfect sense in my head.  Why?  Because any recipe called "Caprese" and originating in  Italy (the region of Campania, specifically) would be deliciously delectable... no matter what it is...right?


As a matter of fact, this recipe is a perfect example of "keep it simple silly" cooking and eating. Often times less is more...especially when it comes to healthy food. And just in case you are a history buff, this salad is also referred to as "insalata tricolore", paying patriotic homage to the three colors of the Italian flag...thank you very much! 

Straightforward dishes like this allow you to really taste the food you are eating.  Fresh tomatoes, especially organic and homegrown, should have a very definitive flavor... all their own.  Mozzarella cheese, especially buffalo mozzarella, is undeniably in a class of it's own.  And fresh basil leaves never leave the palate dissatisfied.  Put them all together...and you have "Caprese". 

And boy will you be glad that you do!

Caprese Salad (Advanced Plan)
Free of: pesticides, chemicals, rancid fats, anything fake
Full of: Antioxidant, Vitamin K, good fats, Vitamin E, Magnesium

1 lb.organic tomatoes (my favorite are heirloom)
1/2 lbs raw mozzarella (buffalo if available)
Sea Salt and Cracked Pepper
3 tbsp extra virgin olive oil
1 tbsp white wine vinegar or balsamic vinegar
1 1/2 tbsp fresh organic basil leaves (chopped or whole)

Slice mozzarella into thin slices and place on bottom of serving dish. Skin tomatoes (I don't always do this) and slice them thinly and evenly.  Lay them on top of cheese arranged in whatever way you find most appealing.  Sometimes I stack them evenly and sometimes I stagger each layer.  Season with sea salt and pepper.  Drizzle tops with olive oil and vinegar.  Garnish with chopped or whole basil leaves.

Bon Appetit!

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