Perfect Caprese Salad
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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