When I dine at Italian restaurants my eyes always fall on the antipastos, specifically the caprese salad. I just love it so much. And the funny thing is I forget how simple it is! The trick: Quality Ingredients. Since I am growing a jungle of tomatoes in the backyard, I thought I better put together a tasty recipe so I can really enjoy their bounty.
This is a variation of a traditional caprese salad. It is more like a salad and not just like an “appetizer.” It will make an excellent addition to your favorite spring or summer entrée (and you can use it in place of that spinach salad you always make—come on, I know you do…). Buon appetito!
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