The Tomato and Buffalo Show

One of our favorite salads is the infamous Caprese Salad. While in Ft. Myers for a business trip, I found out that the restaurant next door to the office makes their own fresh pulled mozzarella cheese. I was excited to bring it back to Tampa and use it in my favorite salad. I know tomatoes have a bad rap lately, but we got a hold of some heirlooms that are "safe" and also very awesome. Petey even got his dad to grow some heirlooms that came out all different colors last year. Have you ever tried a purple tomato? With the fresh mozzarella and growing our own basil, this has been one of our favorite summer meals!

Caprese Salad

Ingredients

1 Heirloom Tomato

1 "ball" of fresh mozzarella sliced into 1/4 inch rounds - don't use the aged stuff!

5 basil leaves per serving

really good olive oil (we use this stuff we got in Napa last year called Round Pond. it really makes a difference.)

balsamic vinegar

grey salt

What we did:

1. Layer one slice of tomato. add a pinch of grey salt

2. Layer one slice of mozzarella cheese. add a pinch of grey salt

3. Top with basil leaves

4. Top with another slice of tomato. add a pinch of grey salt

5. Drizzle with balsamic vinegar and olive oil

Enjoy!

Check out our basil plant!!!