Insalate Caprese

Oh, this classic just sounded like such a perfect home for robust red utterly ripe fresh picked warm summer tomatoes! Found in The Times-Picayune as a recipe that will be prepared at the upcoming French Market Creole Tomato Festival in New Orleans this weekend.

• Ready In: 15 mins
• Serves: 4

Ingredients

• Dressing

• 2⁄3 cup olive oil
• 1  tablespoon  white onion, finely chopped
• 1⁄2 teaspoon garlic, minced
• 2  basil leaves, fresh, chopped
• 1  teaspoon oregano, chopped fresh
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon fresh ground black pepper

• Salad

• 1  cup  baby greens, mixed (Boston Bibb lettuce fine too)
• 1  tablespoon olive oil
• 1⁄8 teaspoon salt
• 2  tomatoes, cut in 1/2 inch slices (Creoles if possible)
• 3⁄4 lb mozzarella cheese, fresh buffalo, in 8 slices

Directions

1. Dressing: Stir together all ingredients.
2. Salad: Lightly coat the mixed greens with olive oil and salt, then divide them over 4 salad plates. Top each bed of greens with a slice of tomato, then.
3. mozzarella, then tomato, then mozzarella. Drizzle the dressing over the.
4. top and around the plate.