Caprese Salad Broken Down

There is nothing like a fresh, garden grown tomato. The almost blood red flesh and sweet taste is such a wonderful experience when compared to packaged and refrigerated tomatoes. Here me out; there is nothing worse than a cold tomato that’s been effectively “killed” and stripped of all flavor by the frigid cold of a refrigerator. I know it can be difficult to buy tomatoes and keep them out on the counter; especially in the summer months when food spoilage is accelerated. The key to having fresh items on hand is buying in small portions. Yes, folks quality always trumps quantity; no matter how you cut it. I was so fortunate this week because a co-worker brought in “Jersey Tomatoes”; from of course his private garden in where else, New Jersey. I knew I had to do something with these tomatoes that would showcase their beauty and taste; so I created a simple salad of arugula, spring greens, tomatoes and mozzarella with a simple olive oil, salt,  cayenne pepper (because I like spice)  and lemon dressing. The salad was completely inspired by the popular, old stand-by Caprese Salad, that I love so much. To finish the salad I tossed it and sprinkled some black pepper on top and voila! You have a simple quick and nutritious summer salad.


  • Fresh Ripe Tomatoes
  • Arugula
  • Spring Greens
  • Fresh Mozzarella
  • Olive Oil
  • Cayenne Pepper
  • Lemon Juice
  • Salt

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