Multicolor Caprese Salad. Whenever I buy buffalo milk
mozzarella, I make Caprese salad, one of my favorite salads. Today’s Caprese salad is so beautiful because it's made with a mixture of multicolored tomatoes
I bought just because they looked so cute in their package. When I checked
them, I realized they were a produce from Mexico.
Because I believe cooking is in Technicolor, I decided to make today’s Caprese salad with multicolored Mexican tomatoes and mozzarella di bufala Garolo, brought
directly from Campana in Italy (and long live globalization!) I also added fresh basil from my kitchen garden! Isn’t this cute? And perfect to
celebrate this Cinco de Mayo too! I liked it so much that I even made this
video that you can also watch on my YouTube channel:
Salad | Ingredients for 2 servings
1 mozzarella di bufala
2 cups of multicolored tomatoes cut in half and depending on
the size, quartered
12 basil leaves cut into thin strips
3 tablespoons extra-virgin olive oil
Coarse sea salt
Freshly ground black pepper
In a bowl, place tomatoes with a little olive oil, salt and
pepper, stir and let marinate for at least half an hour.
When serving, add basil and stir. On a plate, make a bed
with tomatoes and put the mozzarella in the middle, as if it were a nest.
Sprinkle mozzarella with a few drops of olive oil.
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