Above: Snack time from the garden for caprese salad!

I’ve been harvesting from the garden and my favorite snack is caprese salad. I am a “from the hip” cook but here are some general guidelines.

• Ripe tomatoes, sliced or cut to preferred size.
• Mozzarella cheese, cut or sliced into pieces. (1lb)
• Fresh basil leaves, cut into strips. (1 cup or so)
• Cloves garlic, minced. (3 or more)
• Balsamic Vinegar (enough to cover lightly)
• Olive Oil (sprinkle)
• Dash of salt
• Dash of pepper
• Dash of oregano (optional)

Combine tomatoes, cheese, basil, garlic, olive oil, balsamic vinegar, oregano, salt and pepper in a large serving bowl. Let sit at room temperature for at least 2 hours.