Fabio Viviani’s Caprese Salad

Continuing with my Fabio recipes!!  Yesterday, I posted Fabio’s Frittata, and today is his delicious Caprese Salad!  This is simple as you can get, is very tasty – eating with the Frittata or toasted French or Italian breads will be heavenly!!

Today’s photo has been taken by Richard “Dexter” Wuest.  As before, if you are interested in the photo, either contact me or Richard “Dexter” Wuest.

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(Photo taken by Richard “Dexter” Wuest)

Yield: 2 servings

20 cherry tomatoes (varying colors)
2 tablespoons extra virgin olive oil
1 cup of buffalo mozzarella (packed in water)
1 sprig fresh thyme
1 sprig fresh oregano
salt & fresh cracked pepper to taste
2 large leaves of basil (for garnish)
1 pinch Fleur de Sel (for finishing)

Add olive oil to a nonstick sauté pan and turn the burner to medium high.

Once oil is hot, add the tomatoes, thyme and oregano. Cook to blister the tomatoes, stirring often until the skin of the tomato is loosened and the tomato is softened (about two minutes.)

Slice cold buffalo mozzarella into thin slices and salt and pepper them. Arrange the mozzarella on a plate with basil leaves.

Top the seasoned mozzarella with the warm blistered tomatoes and herbs.

Garnish with salt and pepper and another a drizzle of olive oil, of course!

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(Photo taken by Richard “Dexter” Wuest)

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