Last month I showcased a gorgeous Caprese Salad with Burrata cheese. Sliced and simply dressed with extra-virgin olive oil, fresh basil, salt and pepper, it was the perfect salad for a summer pool party.
This month, I roughly chopped super-ripe heirloom tomatoes and tossed them with fresh mozzarella. I seasoned the salad with oregano, salt and pepper, then finished it with a julienne of basil and a drizzle of aged balsamic vinegar.
© Giovanni Cucullo 2010 / 2011