CAPRESE Y'ALL

So little known fact the annual Beer Bourbon and BBQ festival was held on 8/6. What is this festival you ask? Well essentially you buy a ticket and then in beautiful Cary's Koka Booth Amphitheater you trot around in the 120 North Carolina heat and sample the best beers and bourbons around. You either get 3 oz of beer to try or 1 oz of bourbon. Now I am not a bourbon fan per say- but I don't mind it in small quantities. The key is to ice that sucker down and take small sips or you. will. burn. your. esophagus. Made that mistake in 2009. Never again.

So what's the point you ask? Well prior to the festival we decided to meet up with our friends who we were going with for a quick causal cookout.

I had some mozzarella left over from my stacks I made and we had JUST gotten our hydroponic basil so hmmm- what to make, what to make. A HA! CAPRESE SALAD Y'ALL!

What you'll need- EVOO, Tomatoes, Basil and fresh Mozzarella. 

Lessons from an accident inclined chica: how to cut basil.

Chiffonading zee basil
Or I call it cigar rolling.

Stack your basil leaves.

Roll in to a cigar shape.

(Notice my robins egg blue nails -aren't they fab?)

And slice with a sharp knife into strips.

Aren't they cute?

Ok done with that! Cube your fresh mozz.

Seed and cut your tomatoes into small cubes. 

Add to your cubed mozz and basil slabs.

Salt, pepper and add some EVOO.

Toss to mix. And Voila!

Fresh. Delcious. Refreashing. 

Turns a tomato hater into a lover. 

YUM.