I remember walking through my Daddy’s garden and him handing me a tomato fresh off the vine. I would bite into it like an apple. It was the yummiest and messiest snack. Oh so good. Grandma Grace had this small herb patch that she would send me out to snip fresh herbs for whatever was being cooked that day. I adored the smell of the basil and rosemary. Many years later my father-in-love, Richard, loved to cook and he brought these two memories together. It’s one of the simplest things he ever taught me to make, Caprese salad. It seemed that two of my favorite childhood memories burst to life when he taught me how this oh-my-goodness-so-easy salad was made. He also created yet another food memory when he introduced me to balsamic vinegar. I am not quite sure how I survive before knowing about this wonderful flavor in my food. I hope you get to enjoy this summer along with me and get an opportunity to take a walk in the garden and enjoy a red ripe tomato.

Caprese Salad (pronounced “cah-preh-zseh”)

Ingredients

3 vine-ripe tomatoes cut into 1/4-inch thick slices (I prefer Roma or Caprini),

1 pound fresh buffalo mozzarella, 1/4-inch thick slices

15- 20 leaves (About 1 bunch) fresh basil

Balsamic Vinegar for drizzling

Extra-virgin olive oil, for drizzling

Coarse salt and pepper

Assemble your salad.

On a large shallow platter or on individual plates.

Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each.

Drizzle with extra-virgin olive oil, balsamic and season with salt and pepper, to taste