The high temps in Dallas have kept me out of my kitchen the past several weeks. I have been a lazy cook – creating nothing but quick and easy salads. I came across some beautiful heirloom tomatoes at the Dallas farmers market and decided a twist on an old classic – Caprese Salad – would be an honorable fate for these orange beauties. The warm oozing fresh mozzarella with the cool tomatoes is absolutely delicious… and the balsamic makes it all sing.
- 1 wheat pita or flatbread
- 1 clove garlic, minced
- 1/2 teaspoon olive oil
- 2 ounces fresh mozzarella
- 1 medium tomato
- 3 large basil leaves, torn into pieces
- 1 teaspoon aged balsamic vinegar
Preheat oven to 350 degrees.
Tear mozzarella into small quarter size pieces and spread over the flatbread crust. Top with minced garlic, olive oil and salt(to taste). Bake for 15 minutes until flat bread is crispy and cheese is melted. Remove from oven and top with sliced tomatoes and basil. Season the tomatoes with a little more salt and drizzle with balsamic vinegar. Devour.