Well, after all the heavy burgers, dogs, chips and cupcakes of this past weekend, I'm going light. This little lunch is so simple and tasty, but also light and easy on the tummy...which I need right now :)
When we were in Virginia Beach about a month ago, we went down to the beach and walked the boardwalk. We stopped at Mahi Mah's for some lunch, but I wasn't feeling very well. I knew I needed to eat something since I hadn't eaten yet that day (which is most likely why I wasn't feeling well!), but the thought of food at that moment made me ill. I ordered this...their 'Caprese Stack'. It was perfect. Totally hit the spot. Filled my belly without making me sick.
Once we got back home I realized just how simple this is to make (my Mom's been eating Caprese panini's for years, but I never thought to make a salad out of it...I know...weird). I stuck with exactly how it was served at the restaurant, but you can drizzle whatever you want over the tomatoes and mozzarella. Most people use Olive Oil, but I've also seen Italian dressing used. Personally, I like the flavor of the balsamic, so I'll stick with that.
Well, have a great week guys, and Happy Memorial Day! Thank you so much to all the men and woman who are serving and have served, including my Husband (Navy), Dad (Navy), Step-Dad (Navy), Grandfather (Army) and Grandmother (Marines).
'Classic Caprese Salad'
Source: Mahi Mah's Restaurant Virginia Beach
1 ripe tomato
1 fresh mozzarella cheese ball
fresh basil, chopped
balsamic vinegar (or olive oil)
1. Slice tomato and mozzarella ball into even slices. Chop basil.
2. Arrange tomatoes and cheese, one on top of the other, on a plate. Sprinkle with basil, salt, and drizzle with ether balsamic vinegar or olive oil.