Caprese Salad

One of my favorite things about The Goat Cheese Making Class is the people I meet….And, I meet a lot of foodies, chefs and closet cooks.  Many of them talk about Caprese Salad.  Once I found out what it was, I began salivating, cursing the fact that I’d have to wait for summer and my own tomatoes and basil, before I could actually eat it.

Well, impatience…and my mom’s birthday…won out.  My City Girl Sister and I made mom an out-of-this-world birthday dinner, and this was the appetizer. 

Although delicious, I am still salivating awaiting my summer harvest!!!

It’s simple to make…

1  Just slice some tomatoes

2.  Put a basil leaf or half a leaf on top of each tomato

3.  Put a slice of fresh mozzarella on top of the basil (I used fresh goat mozzarella that I had just made)

4.  Drizzle with olive oil

5.  Sprinkle with salt and pepper. 

Try to leave some for your guests.  At least 1 or 2.  I mean, that’s only polite, you know.

–  The Goat Cheese Lady


About The Goat Cheese Lady

I am Lindsey. At first I was a city girl. Then I was an urban farmgirl, attempting to balance city and farm life. Now, after moving to the country, I have embarked on life as a rural farmgirl, complete with my husband, the Animal Whisperer, man of exceptional knowledge and patience, two boys who are louder than my sister and I ever were, a herd of milking goats, and a flock of egg-laying chickens. Coyotes, mice, country dogs and prairie dogs are frequent visitors. Just 45 minutes north is Colorado Springs, the setting for our first six years in the goat world. Our family. Our city friends. Our introduction to cheesemaking. But we...and our growing farm and soon-to-be creamery...have set up shop down off of Highway 115 in Penrose, Colorado.
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6 Responses to Caprese Salad

  1. Patty Cameron says:

    Being the mom of The Goat Cheese Lady has many advantages – caprese salad is only one. Yes, the dinner was superb!!!! The salad fabulous. Love, Mom

  2. I’m pretty sure food can sometimes speak and this does. Don’t you just love how a salad can say summer. If you use the balsamic I’d try reducing it first. It holds helps it hand onto the salad, sort of like syrup.

  3. Mary Menz says:

    the Caprese salad is great with balsamic vinagrette as well. Or chop all the ingredients and serve on toasted baguettes!

    • Awesome!!! Someone had told us about Balsamic too, we just didn’t do it. I’ll try it next time, I bet it will add a lot more zest to it! Ooooooh, and cut up on toasted baguettes sounds great too!


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