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Caprese Salad

While I keep wanting to call it a Khaleesi salad (thanks a lot, Game of Thrones), the name is the toughest part of this dish. I’ve been on a fresh tomato kick and can’t get enough of this red vegetable…fruit? (They have commitment issues. Hey, tomatoes are just like us.) I love a caprese salad for lunch because there is literally no cooking involved so it’s super quick to make. Unless you have a hot date for lunch, you can follow this recipe that serves a table for one.

What you need:

2 ripe tomatoes

1/2 cup of fresh basil leaves

1/4 cup of balsamic vinaigrette 

1/2 ball of fresh mozzarella (I’m not sure if 1/2 ball is the technical term, but that’s how I bought it at the grocery store. Mostly I just want to see if you have the balls to ask the 15-year-old Hy-Vee worker for 1/2 a ball of cheese.)¬†

Cut the cheese (lolz) into thin-ish slices. Do the same for the tomatoes. No need to cut the basil. Once these ingredients are plated, drizzle the balsamic over it.¬†Traditionally, caprese is plated as the photo shows, but I really don’t think there’s a right or wrong way to plate this salad. Just make sure you don’t drown it in the balsamic vinaigrette. Feel free to offer this salad as an appetizer for dinner as well.

This post looks awkward to me because it’s so short, but there’s really no way to draw this recipe out. As always, it’s best served with a glass of wine (not that I condone that behavior over your lunch hour.) Have at it.

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