Great Cook Books I Cook (and live) by

  • Big Orange Book by Rachael Ray
  • Giada at Home
  • Jamie at Home
  • Look and Cook by Rachael Ray

Saturday, June 26, 2010

Lemon Caprese Salad

Here is a twist on an Italian favourite - Caprese Salad with a twist of lemon!


1 tomato, sliced
1 ball of fresh mozzarella, drained and sliced (the one that comes in a bag with lots of water in it!)
1 bunch of fresh basil
1 lemon
Olive oil (really good extra virgin olive oil)

Arrange your tomato and mozzarella slices like a fan, alternating tomato with mozzarella. Sprinkle with salt and pepper. Place leaves of fresh basil on top for the salad, and a big splash of olive oil so each slice is coated. Grate lemon rind with a micro plainer on top of the salad so each slice has a bit of lemon peel on it. Next, cut the lemon in half and squeeze the juice on top of the salad.


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