Caprese salad is always a favorite … thick slices of juicy tomatoes, hunks of creamy mozzarella and fresh basil leaves drizzled with olive oil on a platter or in stacks. I thought this would make a colorful addition to a family diner in lieu of the usual green salad so scaled down the ingredients to miniature size and added some fresh herbs planted by the Grands. Next time, I’ll double the recipe for leftovers as it was quickly gobbled up!
Variations: You could skip the added herbs and keep it classic with just the basil, and also try different flavored olive oils. A drizzle of balsamic vinegar across the top would make for a nice presentation and burst of flavor (my daughter is not a fan, so we didn’t add to ours).