Sometimes the most simple things are the tastiest... (and by the way, who needs cheese?: )
Caprese Salad, Paleo Style
This light, easy-to-make summer salad is a variation of the traditional mozzarella version. Using fresh, in-season, local heirloom tomatoes and basil makes up for any flavors one might miss. Choose your tomatoes based on their smell. One that imparts a lovely garden scent is sure to be the best tasting.
1 large, red heirloom tomato
1 large, yellow or green heirloom tomato
4 large, fresh basil leaves
2 tablespoons extra virgin olive oil
1 tablespoon thinly sliced red onion
freshly ground black pepper
Wash tomatoes, and cut into ¼ inch slices. Wash and coarsely chop basil leaves. Arrange tomato slices on platter, drizzle with olive oil and scatter with basil leaves. Cover with onion slices. Finish with freshly ground black pepper, to taste. Serves four.
* Note- this is one recipe in which making extra is not advised. Refrigerating cut tomatoes tends to leave them mushy and unappealing.
Paleo Caprese Salad from The Paleo Diet Cookbook by Loren Cordain, PhD, with Nell Stephenson and Lorrie Cordain (Wiley 2011)