By Yankee Magazine
Apr 26 2019
For episode five in our third season of Weekends with Yankee, we headed to Connecticut’s famous Litchfield Hills for a visit to Arethusa Farm, a place where the cows get shampooed every day and their milk is turned into award-winning cheese and ice cream. Here, fresh mozzarella and ripe tomatoes are the basis for this simple, delicious Caprese salad recipe.
6 medium-sized ripe tomatoes, cut crosswise into 1/3-inch-thick slices
2 balls fresh mozzarella (8 ounces each), cut crosswise into 1/3-inch-thick slices
1/4 cup good-quality extra-virgin olive oil
10–20 fresh basil leaves
Sea salt flakes (such as Maldon brand)
Arrange tomatoes and mozzarella in a concentric circle on a platter, alternating two tomato slices for every slice of cheese. Drizzle all over with olive oil and top with basil leaves (use as many as your taste dictates) and sprinkle with sea salt.