As the lenten season comes to an end, I wanted to dedicate this post to my favorite meat free meal- caprese! Three basic ingredients with such a powerful, rich taste- how could you go wrong? Here are four of my favorite takes on tomato, mozarella and basil.
Take 1- in a salad:
Combine sliced mozarella, cherry tomatoes, spinach and white onions in a salad bowl. Top with reduced balsamic vinegar.
Take 2- fanned out:
Alternate slices of mozarella, tomato and basil leaves in a fanned out formation. Serve with fresh spinach on the side. Drizzle with reduced balsamic vinegar.
Take 3- as an appetizer:
Combine grape tomatoes, mozarella balls and basil on a wooden skewer. Serve with a dish of reduced balsamic vinegar to dip.
Take 4- as a stack:
Slice heirloom tomatoes and stack on one side of the plate with block of mozarella on the opposite side. Top with reduced balsamic vinegar and salt and pepper, to taste. Visit my earlier post on this delightful version of a caprese stack here.
What’s your favorite take on the caprese classic?