Here in the IMAX Creative department, we have several gardeners, which makes for a lot of garden-fresh lunches. Recently we had Salad Thursday, and made lunch almost entirely out of home grown veggies.
In the realm of deliciousness, homegrown Caprese Salad just can’t be beat. It is the perfect
combination of flavors and textures: ripe tomatoes, fresh basil, mozzarella cheese, and an olive oil drizzle. Yummy…
- 2 lbs of fresh tomatoes, sliced thin
- 8 ounces buffalo mozzarella or mozzarella, room temperature, torn into pieces
- Fresh basil
- Olive oil
- Salt and pepper
- Thoroughly wash the tomatoes and basil.
- Slice tomatoes thin. We used a mix of yellow, cherry and heirloom tomatoes.
- Layer tomato slices on a serving dish.
- Tuck fresh basil leaves into the layers of tomatoes.
- Crumble fresh mozerella cheese on top.
- Sprinkle with salt and pepper to taste
- Drizzle with olive oil.
- Serve immediately.
Viola! Flavor perfection straight from the garden.
We served our Caprese salad with olives, alongside a mixed green salad with cucumbers and tomatoes and some fresh fruit.
Ready to enjoy? So are we.
We used some of our customer favorites from the Trisha Yearwood Cowboy Collection to serve our lunch. (Also pictured, the TY Songbird Canisters.)