Caprese Salad

E, W, P, S and N

Three large, ripe tomatoes
½ cup of fresh whole-leaf basil
½ pound of fresh mozzarella
Extra virgin olive oil
Sea salt
Freshly-ground pepper

Wash tomatoes and slice lengthwise. Cut mozzarella into 1/4-inch thick rounds. Arrange sliced tomatoes and mozzarella on a serving plate and top with basil. Drizzle with about half a tablespoon of olive oil and sprinkle with salt and freshly ground pepper. Serve immediately as is or with fresh sliced bread (wheat-allergic diners should omit the bread or choose an allergy-safe option). Serves two to three people.

M=Milk-free; E=Egg-free; W=Wheat-free; P=Peanut-free; S=Soy-free; N=Nut-free

Please review all recipe ingredients for allergens specific to your unique allergy criteria. The American Academy of Allergy, Asthma & Immunology cannot guarantee items purchased for these recipes are safe for your specific case. Use with caution.

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