Ever since Bricco (now closed) in Seattle’s Upper Queen Anne neighborhood told me where they get their buffalo mozzarella cheese I have been obsessed with this simple to make salad.

Simply slice the mozzarella with a very sharp knife into 1/4 inch pieces. Chop about 6 leaves of basil. Half 4 vine tomatoes. Layout accordingly onto plate, a light drizzle of EVOO a heavy pinch of sea salt.  Sprinkle the chopped basil. Finally fresh cracked pepper.

How to make a Seattle Caprese

Seattle Caprese