Mario Batali's Summer Caprese Salad
Perfect for the End of Summer
This light salad uses end-of-summer tomatoes. fresh mozzarella and a bright burst of fresh basil.
With a sharp knife, cut the mozzarella into 1Z2-inch-thick slices. Transfer to a serving platter, reserving any milky liquid from the cheese in a small cup.
If using cherry or grape tomatoes, cut them half; reserve the juices. Core the remaining tomatoes and slice them, reserving the juices. Arrange the tomatoes on the cheese.
Whisk the vinegar, reserved tomato juices, any liquid from the mozzarella, and the olive oil together in a small bowl.
Tear the basil leaves over the salad. Pour the vinaigrette over it, sprinkle with salt, and serve.
Recipe courtesy of Molto Gusto (Ecco 2010)
This recipe was styled by chef Karen Pickus for Good Morning America.