Caprese Salad

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Amounts depend on crowd size

INGREDIENTS

• Sliced fresh tomatoes
• Sliced fresh mozzarella
• S & P
• Quality finishing olive oil
• Balsamic glaze (available in grocery stores or you can make your own by reducing good quality balsamic vinegar to a thick syrupy consistency over low heat)
• Fresh basil leaves

DIRECTIONS

Use room temperature, fresh tomatoes (never refrigerate them as they will lose their flavor) and slice them to your desired thickness. Top with sliced fresh mozzarella and drizzle with finishing olive oil. Sprinkle with S & P, then drizzle with balsamic glaze. Top with chiffonade of basil. (To chiffonade, lay the whole leaves on top of one another and roll them up together; then cut them into thin ribbons. This prevents bruising of the delicate basil leaves and preserves their natural oils.)

NOTE: I make my Caprese an hour or so before serving to give the cheese time to lose its chill and the flavors time to marry.