It's the week after Thanksgiving. We had our kids
home from college and our Thanksgiving houseguests
here for a week and we feasted, and feasted, and feasted...
At one point I asked Mr. Wonderful if we could eat
salad for dinner every night next week. I was sort
of kidding but he thought it was a great idea.
Traditionally Caprese salad is slices of tomato,
mozzarella and basil leaves that are layered
and dressed with olive oil and salt. Usually it
is served as an antipasto but since we are having
it as our meal I have diced the ingredients and
served it on a bed of lettuce.
8 oz of mozzarella diced into 1/2'' pieces
Campari tomatoes, diced
1/3 cup basil leaves, torn
2 tablespoons of olive oil
salt and pepper to taste
1/2 cup balsamic vinegar
1 head romaine lettuce
Roughly chop the head of lettuce and
arrange on a platter.
Combine mozzarella, tomatoes and basil
in a bowl and add the olive oil and salt and
pepper to taste, toss.
In a small saucepan, heat the balsamic
vinegar and simmer to reduce, about
Arrange tomato, mozzarella and basil mixture
on top of lettuce and drizzle with vinegar.