Cooking From My Books: Molly’s Caprese Salad

Today’s recipe from Blame It On Your Heart is one of my all time favorites and perfect for summer. It’s one of my favorites, because hello, who doesn’t love summer ripe tomatoes and fresh mozzarella. Plus, it’s dead easy to make. Of course, it wasn’t as easy when Molly made it because she went to the trouble of making her own mozzarella cheese. And I can tell you from experience, turning whole milk and some enzymes into lovely, creamy mozzarella is no easy feat. My success rate is abysmally low – 3 out of 4 batches I attempted left me with rubbery balls better suited for the tennis court than for my plate. So unless you’re really into cheese making, do as this recipe suggests and buy high quality fresh mozzarella at the grocery store to go with your garden or farmer’s market fresh tomatoes!



2 pounds vine-ripened tomatoes (about 4 large), sliced 1/4 inch thick
1 pound fresh mozzarella, sliced1/4 inch thick
1/4 cup packed fresh basil leaves, washed well and spun dry
3 to 4 tablespoons extra-virgin olive oil
fine sea salt to taste
freshly ground black pepper to taste


On a large platter arrange tomato and mozzarella slices and basil leaves, alternating and overlapping them. Sprinkle salad with oregano and arugula and drizzle with oil. Season salad with salt and pepper.

  • June 9, 2016

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