Caprese Salad- Paleo Style
This light,
easy-to-make summer salad, is a variation of the traditional one, which would
call for fresh Mozzarella.
Using fresh, in-season and local Heirloom Tomato and Basil makes up for,
and then some, any flavors one might miss! Choose your tomatoes based on their smell- one that imparts
that lovely garden scent is sure to taste just as good.
Serves Four
One large, red Heirloom Tomato
One large, yellow or green Heirloom Tomato
Four large, fresh basil leaves
2 Tablespoons cold-pressed, extra-virgin olive oil
1 Tablespoon thinly sliced red onion
Freshly ground black pepper
-Wash tomatoes, and slice into ¼” thick slices.
-Wash and coarsely chop basil leaves.
-Arrange tomato slices on platter, drizzle with olive oil.
-Scatter basil leaves on top.
-Add the onion slices.
-Finish with freshly ground black pepper, to taste, and
serve.
* Note- this is one
recipe in which one might not want to make extra; refrigerating tomatoes tends
to make them quite mushy and unappealing.
