When tomato season is at its peak, there is no better way to enjoy the season’s crop than with a gorgeous caprese salad.  Tender, ripe tomatoes stacked on top of sweet leaves of basil and creamy rounds of fresh mozzarella cheese.  All seasoned lightly with salt, pepper, and a touch of olive oil.

Some of the treasures that I traveled back from Italy with were a variety of handmade, infused extra virgin olive oils.   Being in Sorrento where citrus fruits grew rampant, I purchased a lemon olive oil as well as an orange olive oil.  Mint- infused oil was also one of my selections which I am excited to try as well.

Infused oils and even vinegars are a simple and unique way to brighten up any plate—from salad dressings, to crostini, and even proteins.  To make an already perfect stack of tomatoes, mozzarella and basil even better, drizzle the finished product with a bit of lemon- infused extra virgin olive oil.  The slight acidity from the citrus fruits pairs nicely with the slight acidity of the tomatoes.  In fact, you don’t need an additional acid like a red wine or balsamic vinegar to pair with the lemon oil, it acts as both your acid and your oil in this dish.

(To view the recipe, click on the blue title of the blog post above*)

Tagged: basil, caprese salad, green olives, Italian, lemon infused oil, mozzarella cheese, Salad, tomatoes