Happy Monday! Today, I’m sharing a recipe that was inspired by our recent trip to Italy.
One of the things we missed about our trip to Sorrento, Italy is the food. The food was made with the freshest ingredients and produce, not heavy on taste, and was simply delicious! Joe can’t stop raving about the Caprese salads we had on our tour of the Amalfi Coast. They were made with fresh tomatoes and mozzarella slices and all were great! However, the best one we’ve tried was in Amalfi – the main ingredient was heirloom tomatoes and it was simply delicious!
Since then, I have made a similar version of this salad at least once a week, at home. This time, I didn’t have all the ingredients for the Caprese salad, but had some Persian cucumbers on hand. It still turned out well. Hubby enjoyed it! This simple dish will be one of our staple this summer.
4 large organic vine ripened tomatoes, sliced
(I prefer organic Heirloom tomatoes, when available)
6 organic Persian cucumbers, sliced
Trader Joe’s fresh sliced Mozzarella cheese log (love that it’s sliced, it’s so convenient)
Extra Virgin Olive Oil
Himalayan sea salt to taste (my preference)
fresh ground pepper to taste, if desired
a pinch of dried oregano leaves and/or
a bunch of organic basil leaves, chopped
Layer slices of tomatoes with mozzarella slices, overlapping them on a plate. Add the cucumber slices. Drizzle with extra virgin olive oil. Season with salt to taste. Add chopped basil and/or a pinch of dried oregano.