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A Connecticut Take on Caprese Salad
Ours, pictured above, uses homemade mozzarella made from The Farmer's Cow milk.
We also used fresh tomatoes and basil grown in our own CT gardens.
| 3 vine-ripe tomatoes, sliced |
1 pound fresh mozzarella cheese |
| 1 bunch fresh basil (green or purple) |
extra-virgin olive oil |
| coarse-ground salt and pepper |
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Cut tomatoes and mozzarella into
ΒΌ-inch thick slices. Layer slices on a plate, alternating between cheese and tomato, placing a basil leaf between each.
Drizzle with olive oil and sprinkle with salt and pepper to taste.
Buy your own cheese-making kit
here.
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