Caprese Salad

There are some recipes that instantly bring you back to childhood, and for me, this Caprese Salad is one of them.

Every summer, our vegetable garden overflowed with beautiful ripe tomatoes and fragrant basil. My grandmother would call my sisters and me outside and hand us a basket, sending us into the garden with one important job, to pick the tomatoes and basil just before dinner.

She always said, “The fresher they are, the better they’ll taste.”

I can still remember reaching for those big, beautiful tomatoes that had been soaking up the summer sunshine all day. They were warm from the sun, heavy on the vine, and smelled like a real garden should. We’d carefully pick the basil leaves, breathing in that incredible aroma that only fresh basil can give.

Back inside, my mother would slice the tomatoes and fresh mozzarella while we tucked the basil leaves between each layer. Then she’d drizzle everything with rich extra virgin olive oil, a sprinkle of salt and pepper, and sometimes a little balsamic glaze if we wanted an extra touch of sweetness.

She always made this salad at least an hour before dinner so all the flavors had time to come together.

This wasn’t just a salad. It was summertime on a platter.

When I close my eyes, I can still see everyone gathered outside in the backyard. My grandfather telling stories, my uncles laughing, my aunts talking over one another, my cousins running around the yard, and all of us sitting around one big table enjoying another beautiful summer evening together.

Of course, there was always a loaf of warm, crusty Italian bread on the table because nobody was about to let that delicious olive oil and tomato juice go to waste. We’d soak up every last drop.

Those simple backyard dinners are some of my most treasured memories, and every time I make this Caprese Salad, I’m reminded that the very best meals don’t have to be complicated. They just need fresh ingredients, family, and love.