Recipe of the Month- Garden Fresh Caprese Salad

There is technically still one day left in the month of August, so we figure it’s not too late to post our Recipe of the Month. It’s especially not too late to post a recipe this good; it’s all about simple, quality ingredients here. The greenhouses here at the Center are bursting with vine-ripened tomatoes, and the basil is flourishing behind the garden fence, so what better than to combine those two fresh ingredients with a little mozzarella, and create the perfect summer salad? Caprese makes an ideal light lunch or a delicious appetizer and the visual appeal can’t be beat. It’s also so easy that it won’t take longer than 10 minutes to make, and probably even less time to eat!

Yield- however much you want!

Local vine-ripened tomatoes (preferably from a farmer’s market or a nearby garden)
Fresh cow’s milk or buffalo mozzarella
Fresh basil
Extra-virgin olive oil
Salt and pepper to taste

Slice the tomatoes ¼ inch thick, repeat with the mozzarella. Wash and dry the fresh basil. On a platter, arrange the tomato slices, top with mozzarella and garnish with basil. Optional: Drizzle with olive oil and sprinkle with salt and pepper. Buon appetito!