It’s summer and with the abundance of fresh tomatoes and basil it would be a crime not to make a caprese salad of some variation.
According to Food Geeks a caprese salad is defined as ” . . . an Italian specialty that is a simple dish designed to feature its three primary ingredients: Tomatoes, basil and mozzerella cheese. The preferred mozzerella is made from the milk of the water buffalo. Caprese salad can be garnished with olive oil, balsamic vinegar, salt and black pepper.”
Of course, that means that this salad isn’t technically a caprese salad since I’ve opted to add thin slices of flank steak and used a stinky blue cheese (as my brother used to call it).
- 2 large tomatoes, slice each tomato into 6 slices
- 1 cup basil leaves, whole and not packed
- ½ cup red onions, sliced
- 4 ounces flank steak, grilled and thinly sliced
- 4 tablespoons blue cheese , crumbled
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil