Caprese with edible flowers and Caprese with tree tomatoes and two basils
Caprese is probably one of the world best known salads (and antipasto), and there are many variations, so here a couple more:
Caprese with edible flowers
I used red and yellow cherry tomatoes, and mozzarelline (the cherry size), plus added some edible flowers (borage and dianthus from my garden, organic of course). Add small basil leaves too before serving, if you like. Suitable also for a cocktail party, and ever so pretty!
Caprese with tree tomatoes and two basils
I used a mixture of vine tomatoes, cherry tomatoes and semi-dried tomatoes, mozzarelline (but you can use regular mozzarella cut into slices or pieces) and green basil and purple basil leaves. Dress with olive oil and salt. A filling salad or light lunch.
And now some pictures from my garden!
Photos and Recipes by Alessandra Zecchini ©