Caprese Salad

For dinner tonight we decided to have something light because we have been eating a lot! We had Caprese Salad, grilled Rosemary Focaccia (Andy's job), and leftover pineapple from breakfast. Very simple and tasty! The best thing of all was that we ate on the lanai and listened to the wind through the palm trees. Paradise!

Caprese Salad
Fresh mozzarella, sliced
Fresh tomatoes, sliced
Balsamic vinegar
Extra virgin olive oil
Fresh basil leaves or dried basil (Although fresh is best, but I couldn't find it at the market today. Dried works fine.)
Salt and pepper
Garnish: kalamata olives
Grilled rosemary focaccia bread slices

1. Alternate mozzarella and tomato slices around the edge of a serving platter. (If you use fresh basil, place basil leaves between the cheese and tomato slices.) Drizzle with balsamic vinegar and olive oil. Sprinkle with dried basil, salt, and pepper. Mound kalamata olives in center, if desired. Serve with grilled bread slices.

Grilled Bread Slices
You can apply this same concept to whatever crusty bread you have on hand.
1. Brush both sides of each bread slice with olive oil. Sprinkle with ground black pepper. Grill over medium heat, turning once, until bread slices crisp and begin to brown.