Sue’s Caprese Salad

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Heirloom tomatoes are in season in August and they are a bit pricey but worth every dime.  The tomatoes, fresh mozzarella, fresh basil and citrus vinaigrette are  the perfect summer combination.  I slice all of the ingredients and store them separately (it’s easiest to slice the mozzarella when it’s cold).  I keep the tomatoes at room temperature because it brings out their flavor.  Just before dinner I assemble the salad, it takes no time at all.  What could be easier and tastier?

… and A Diva “Dishes”

What can I possibly say about Sue’s salad other than I want to eat it RIGHT NOW?  I “construct” my version of this salad.  I create individual portions by layering one slice of tomato,  one basil leaf and then one half slice of mozzarella.  Then I drizzle the salad with balsamic vinaigrette and sprinkle toasted pine nuts on top.  I doesn’t taste any better,  I think it just makes it easier to serve.

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