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Salad Recipe

Caprese Salad

Spencer Huey

Caprese Salad

Spencer Huey

Serves 3-4 people


1 lb tomatoes
8 oz fresh mozzarella
olive oil
Basil, a few sprigs


Slice the tomatoes in wedges or slices and arrange in a single layer on a large plate. Slice or cube the mozzarella and arrange them around the tomatoes. Season them with salt, pepper and olive oil. Rip up the basil and scatter around the plate. Serve immediately.

This is the salad of the summer! Because there are only a few ingredients, make sure each one is the best you can get your hands on. Find heirlooms from the farmers market, use that cold-pressed grassy, peppery olive oil and crunchy fleur-de-sel salt if you have it.
After a few minutes, the salt will draw out moisture from the tomatoes. It’s great to have crusty bread on hand to sop it up.

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