Multicolor Caprese Salad. Whenever I buy buffalo milk mozzarella, I make Caprese salad, one of my favorite salads.
Today’s Caprese salad is so beautiful because it’s made with a mixture of multicolored tomatoes I bought just because they looked so cute in their package. 
When I checked them, I realized they were a produce from Mexico.
Because I believe cooking is in Technicolor, I decided to make today’s Caprese salad with multicolored Mexican tomatoes and mozzarella di bufala Garolo, brought directly from Campana in Italy (and long live globalization!)
I also added fresh basil from my kitchen garden! Isn’t this cute?
And perfect to celebrate this Cinco de Mayo too!
Multicolor Caprese Salad
Servings: 2
Ingredients
- 1 mozzarella di bufala
- 2 cups of multicolor tomatoes cut in half and depending on the size , quartered
- 12 basil leaves cut into thin strips
- 3 tablespoons extra-virgin olive oil
- Coarse sea salt
- Freshly ground black pepper
Instructions
- In a bowl, place tomatoes with a little olive oil, salt and pepper, stir and let marinate for at least half an hour.
- When serving, add basil and stir.
- On a plate, make a bed with tomatoes and put the mozzarella in the middle, as if it were a nest.
- Sprinkle mozzarella with a few drops of olive oil.
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Soy una escritora que cocina o una cocinera que escribe: el orden de los factores de no altera el producto. Desde 2010 hice de SAVOIR FAIRE el lugar donde convergen mis dos pasiones y ahora desarrollo recetas profesionalmente y trabajo como estratega y creadora de contenidos digitales, incluyendo la producción de videos de cocina. Disfruta mis recetas.
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