Caprese Salad

Now, have we ever tried to act like we’re professional chefs or maestros in the kitchen? No; we leave that to our tastemakers. What we can do though are the basics, ones we all know and love (and we think we do them pretty well). After all, potatoes never get old right?

During the summer, Caprese Salad is pretty much our go-to for everything from a backyard BBQ to a dinner party with friends. It’s easy to make and so delicious, especially when you use good, ripe heirloom tomatoes (which, by the way, also happen to make for a great instagram…).

–  4-5 tomatoes of roughly equal size (heirloom tomatoes make a beautiful salad)

– 8 Oz. Mozzarella

– 1/4 cup chopped, fresh basil

– 2 tbsp of your favorite pesto

– 2 tbsp olive oil

– Balsamic Vinegar, for drizzling

– Sea Salt

Slice tomatoes and mozzarella 1/4″ thick. Stir together pesto and olive oil. On a platter, drizzle the pesto olive oil combination. Alternate by placing tomato slices and mozzarella slices on the bed of pesto oil. Sprinkle the salad with basil and sea salt. Just before serving, drizzle with balsamic vinegar.

*Photographed by Alli Shepherd