One of the things I like best about homesteading/farming is being involved in the whole local food movement. Farm fresh ingredients that you either grew yourself, or purchased at a local market, make some of the best meals imaginable.
This caprese salad is no exception. It started with a trip to our local market to purchase some raw milk mozzarella and balsamic vinaigrette. The tomatoes and basil microgreens came from our own farm.
The recipe is simple:
| Vine Ripened Tomatos | Cut into slightly thick slices, and arranged on a plate. |
| Farm Fresh Mozzarella | Cut into slightly thick slices, and placed on top of the tomato slices. |
| Basil Microgreens | 1 - 2 'sprigs' placed on top of each mozzarella slice. |
| Salt and Pepper | Sprinkled to taste. |
| Balsamic Vinaigrette | Drizzle onto slices and basil. (I took the photo before the vinaigrette went on.) |
Enjoy!
