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Caprese Salad

Caprese Salad

One of the true delights of summer! Caprese salad combines all your favorite fresh flavors and textures: plump, ripe garden tomatoes, fresh mozzarella, and fresh basil. Serve it as a meal, an appetizer, or with a grilled steak dinner.

The word Caprese in Italian references “from Capri,” an island in Italy.

Insalata Caprese (Caprese Salad)


4 large, ripe tomatoes
1 large fresh mozzarella (4-5 oz.), drained
12 leaves fresh basil
Balsamic vinegar
Extra-virgin olive oil
Salt and fresh cracked black pepper


Cut the tomatoes into flat, 1/4” thick slices and place them in a large plate. Cut the mozzarella into approximately eight slices and lay them over the tomatoes. Cut the basil leaves into thin strips and sprinkle them over the salad.

Drizzle the ingredients with olive oil, vinegar, and season with salt and pepper to taste. Allow the salad stand for 10 or 15 minutes before serving. Serves 4.

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  • Deborah Tukua says:

    I have gone wild preparing and enjoying an extravaganza of fresh tomato recipes this summer – almost enough to write a tomato cookbook, but not quite. In other words, fresh picked tomatoes are awesome.

  • If you notice a hole in the upper left-hand corner of your Farmers' Almanac, don't return it to the store! That hole isn't a defect; it's a part of history. Starting with the first edition of the Farmers' Almanac in 1818, readers used to nail holes into the corners to hang it up in their homes, barns, and outhouses (to provide both reading material and toilet paper). In 1919, the Almanac's publishers began pre-drilling holes in the corners to make it even easier for readers to keep all of that invaluable information (and paper) handy.

    Reading Farmers' Almanac on Tablet with Doggie

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