Caprese A La Costa

Dinner time can be very stressful for a new mom.  Long gone are the days of (re)creating gourmet meals; slicing, dicing, chopping and mixing.  So here's 1 quick solution that looks and tastes more Chef Bobby Flay than Chef Boyardee and will take no time at all.  The cherry (tomato) on top??  It's damn good for ya.  My take on a classic,  The Caprese Salad: 

Makes 4 Servings

4 firm tomatoes 

2 large buffalo mozzarella balls

Basil Leaves (Enough to pair with each tomato/mozzarella stack)

1 cup Arugula lettuce

6 Kalamata Olives for taste/garnish 

Balsamic Vinegar

Olive Oil

sea salt

cracked pepper

To prepare, first thoroughly wash your veggies and herbs.  Cut 1/2 inch thick slices of tomato.  Do the same with the buffalo mozzarella and then cut each piece in half.  Using less cheese goes a longer way, still packs a punch of flavor and substantially cuts down the fat.  Pull apart basil leaves placing them to the side.  Take a dinner plate and begin forming your caprese, first laying down 1 tomato slice covering it with 1 piece of mozzarella and topping off with a basil leaf.  Repeat until your plate is filled.  In the center, pile high arugula and top it off with the olives.  I'm the kinda gal who just wings it when it comes to seasoning.  Less is usually more in my opinion.  Drizzle olive oil and balsamic and sprinkle on sea salt and ground pepper.  Voila!!  Caprese is served. ♥