An August Caprese Salad

There are few flavors more divine than mozzarella, basil and fresh tomatoes. Mix in a little olive oil and salt and pepper and you have a wonderful late summer dish. Add in a few more items and you can get a super meal. Inspiration for this came from my super friend Sars, who has been talking about Caprese salads for a while now, and the hubby and I just went to Carolina Brewery where they had a Caprese sandwich and a local tomato and cucumber salad. It was magnificent. Summer is magnificent.



Serves 4
August Caprese-style Salad:
1/2 pound cavatappi pasta, or some other large shape, cooked and drained
1 pound mixed tomatoes (cherries, grapes, sun-golds, yellow-pear)
large handful basil (I had green and opal basil), chiffoned.
half a cucumber, quartered
1 cup fresh mozzarella, cut however you think best
2-3 T. Olive oil, a fruity kind
Salt and pepper to taste

1. Cook pasta according to package directions. While water is boiling, prepare other ingredients.
2. Slice tomatoes into halves, and place in a large mixing bowl. Add basil, cucumber slices, and mozzarella to bowl.
3. Drizzle olive oil on top and season with salt and pepper.
4. Add in cooked pasta, toss, taste, and adjust seasonings if necessary. You may want to add a little more olive oil after adding the pasta in.