This isn’t much of a recipe at all but one of our favorite flavor combinations in this house (at least for the adults)… caprese salad.
Tomatoes, basil, mozzarella, a splash of extra virgin olive oil… it doesn’t get any simpler or better than that.
Of course this is good year round but it is smack-your-lips scrumptious when your tomatoes are fresh out of the garden. Your basil should also be fresh (not dried) and your mozza the fresh packed-in-water kind. I do believe italian children are told stories of italian gods whose only job is to smite anyone that uses kraft cheese on caprese salad – just don’t.
Sometimes we splash a little balsamic vinegar over the tomatoes too but that’s a taste preference. For every person who claims it isn’t a true caprese salad with the vinegar, there is probably another voting for it with the vinegar.