Not the Perfect Cook: Ricotta caprese salad
Ricotta caprese salad
Summertime is the perfect time to eat what's fresh, because fresh is in abundance. Something as elegant as caprese salad can be prepared with such ease, especially in the summer. When you throw in a dollop of ricotta, even the picky eaters might give it a try! If you do not have fresh mozzarella in your refrigerator, fret not. You can use shredded mozzarella and still enjoy the beautiful flavors.
Serving size will vary
- 1 bunch of fresh basil
- Fresh tomatoes
- 1 pound fresh mozzarella cheese
- 1 cup of ricotta cheese
- 1 cup of fresh greens
- Balsamic vinegar
- Extra virgin olive oil
- Sea salt
- Black pepper
- Slice tomatoes and mozzarella 1/4-inch thick.
- Sprinkle a bed of fresh greens on a plate or platter, layer alternating slices of basil, tomato, mozzarella and a dollop of ricotta. Continue to repeat the layers and then drizzle with balsamic vinegar and extra virgin olive oil.
- Season with sea salt and pepper.