Christina Dodd’s Caprese

I don’t usually make pretty food (although it always tastes good) but I thought this caprese salad was gorgeous. And for those of you who are going to recommend I use a melon baller to make the mozzarella round…oh, please. See my previous comment about pretty food. I do *not* own a melon baller.

This isn’t so much a recipe as a, “Here’s how you slap this together.”

— Ripe tomatoes, heirloom or otherwise, cut into pieces.

— Fresh mozzarella, cut into pieces.

— Fresh basil, sliced thin.

— Good balsamic vinegar

— Good olive oil (on the vinegar & OO, I read reviews so I know I’ve bought the good stuff. And no, I don’t spend a fortune, although you can.)

Combine the tomatoes & mozzarella, sprinkle with basil, drizzle with vinegar & OO, eat and make nummy noises. (No wine with this one — wine and vinegar cancel each other out and you can’t taste either one. Save the wine for the entrée.)

Where would you like to go next?

Read one of Christina's historical excerpts. Read one of Christina's suspense excerpts. Read one of Christina's paranormal excerpts. What's coming next. Frequently Asked Questions. Mailing List.