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The Caprese salad of course has its roots in Italy and was birthed during the 1920s. A chef at Hotel Quisisana post-WWI wanted to pay tribute to everything that was Italy, including its country’s colors, and invented the Caprese salad.
  • 3 pounds assorted tomatoes cut into bite-size pieces
  • 1- pound buffalo mozzarella cut into bite-size pieces
  • 2 teaspoons dry oregano
  • 3 tablespoons extra virgin olive oil
  • 15 fresh basil leaves
  • Sea salt and fresh cracked pepper to taste
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