Caprese Salad

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Kinsey Smedley at the Savory Pantry in Hot Springs, Arkansas uses fresh tomatoes, basil and buffalo mozzarella to make a delicious Caprese salad.

Caprese Salad


4 large vine-ripened tomatoes, sliced 1/4 inch thick

1 pound fresh mozzarella, sliced 1/4 inch thick

1/4 cup packed fresh basil

fresh oregano

3 to 4 teaspoons Extra Virgin Olive Oil

fine sea salt, to taste

freshly ground black pepper, to taste

On a large platter arrange tomato and mozzarella slices and basil leaves, alternating and overlapping them. Sprinkle salad with oregano and drizzle with oil. Season salad with salt and pepper.

Link to Recipe

Caprese Salad

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American Indian Prints

by dotti1011 on October 11, 2012 10:27
You used American Indian Prints in a small space; I would like to know the site where the prints were found. I think the prints was of a chief wearing red garments or red headdress.

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