1 pound fresh mozzarella cheese, sliced
Fresh basil leaves
Extra-virgin olive oil
Salt and black pepper, to taste
Balsamic glaze
Wash and slice the tomatoes into 1/4-inch thick rounds.
Slice the fresh mozzarella cheese into similar-sized rounds.
Wash and dry the fresh basil leaves.
On a serving platter, arrange the tomato and mozzarella slices in an alternating pattern.
Tuck fresh basil leaves between the tomato and mozzarella slices.
Drizzle extra-virgin olive oil over the tomato and mozzarella slices. Use a good-quality olive oil for the best flavor.
Sprinkle salt and freshly ground black pepper over the salad to taste. Be mindful of the salt, as the mozzarella can already be salty.
Generously drizzle balsamic glaze over the assembled Caprese salad. Start with a small amount and add more to taste.
Serve Immediately:
The Caprese salad is best enjoyed fresh. Serve it immediately to preserve the vibrant flavors of the tomatoes, mozzarella, and basil.
For extra flavor, you can add a sprinkle of balsamic reduction or a few drops of aged balsamic vinegar.
Optionally, you can garnish the salad with a pinch of flaky sea salt for an added burst of flavor.
Garnish the platter with additional fresh basil leaves for a beautiful presentation.
Serve the Caprese salad as a refreshing appetizer or a light and flavorful side dish. It pairs well with crusty bread or as a topping for bruschetta.
Customize the salad according to your preferences. You can add a drizzle of honey for sweetness or a sprinkle of crushed red pepper flakes for a touch of heat.
This classic Caprese salad with balsamic glaze is a simple and elegant dish that celebrates the freshness of the ingredients. The burst of flavors from ripe tomatoes, creamy mozzarella, and aromatic basil, all enhanced by the rich sweetness of balsamic glaze.
Quesadillas made from a mixture of beans and corn
Ingredients:
1 can of black beans, drained and rinsed
1 cup of corn, fresh or frozen
1 bell pepper, diced
1 small onion, diced
2 cloves of garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
1 cup shredded cheese (such as cheddar or Mexican blend)
4 large flour tortillas
Olive oil or cooking spray
Instructions:
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and bell pepper, and cook for 3—4 minutes until they begin to soften.