And let me tell you, this salad in particular was especially good because we had the best mozzarella ever. My parents went to Italy a few weeks ago and brought us some fresh pasta, gnocchi (another recipe that I’ll be sharing soon), and mozzarella. I think the best way to eat it good mozzarella is with a bit of olive oil and salt, so the caprese salad was perfect. Just use the best ingredients you can find and you’ll have an amazing, easy lunch!

Caprese salad

• Tomatoes
• Mozzarella
• Fresh basil
• Extra virgin olive oil, salt and pepper, to taste

1. Slice the tomatoes and mozzarella, chop the basil; arrange on a plate and drizzle with olive oil. Season with salt and pepper.
2. A cute way to serve a version of the caprese salad at a party is to buy cherry tomatoes and boconccini (mini mozzarellas). Slice the cherry tomato in half, and serve it on a stick with a boconccini in the middle. Arrange the sticks on a plate and drizzle with basil olive oil. Perfect finger food!

On an unrelated subject… my guide to Paris has received over 27,000 visits since I published it! I still don’t know how that happened. Since I had a lot of fun writing it, I’ve been thinking about writing another guide/short magazine… but I’d like to know, what would you want to read about? Right now I have two possibilities in mind: another guide, but this time to Bilbao; or a “homemade pantry” issue which would include recipes for all kinds of pantry staples that we usually buy but can be easily made at home (such as ketchup, mascarpone cheese, barbecue sauce, butter…). So, please, do tell! What would you prefer? I’ve even made a little poll to keep things nice and tabulated… because I love polls.

[polldaddy poll=5128912]