Caprese Salad
By Giada De Laurentiis, "Everday Italian"
3 Tbsp. fresh lemon juice (from about 1/2 lemon)
1/2 tsp. salt, plus more to taste
1/4 tsp. reshly ground black pepper, plus more to taste
3 Tbsp. extra-virgin olive oil
1 1/4 lbs. assorted tomatoes
6 oz. fresh mozzarella cheese, drained and sliced
1 bunch whole basil leaves thinely chopped
Whisk the lemon juice,
1/2 teaspoon salt, and 1/4 teaspoon pepper
in a medium bowl.
Gradually whisk in the oil to blend.
Set the dressing aside.
1/2 teaspoon salt, and 1/4 teaspoon pepper
in a medium bowl.
Gradually whisk in the oil to blend.
Set the dressing aside.
Cut the regular tomatoes into 1/4-inch-thick slices,
and the plum tomatoes
into wedges.
Cut the cherry, grape, and teardrop tomatoes in half.
and the plum tomatoes
into wedges.
Cut the cherry, grape, and teardrop tomatoes in half.
Arrange the tomatoes and cheese on a platter.
Drizzle the dressing over.
Sprinkle with basil
and additional salt and pepper to taste.
Drizzle the dressing over.
Sprinkle with basil
and additional salt and pepper to taste.
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