Caprese Salad
13 AUGUSTÂ 2018
caprese salad
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Over the weekend, I joined my family at our annual lake house trip in the Finger Lakes, and was constantly tasked with fixing something quick and delicious by day’s end. Most of the time we were grilling, so I was responsible for sides. I already had made my “famous” Pasta Salad — and I didn’t have the typical pantry items I would at my house. But when I found my mom had bought fresh mozzarella, basil, and tomatoes, I was in luck! Caprese salad it is!
CAPRESE SALAD: Origins
Traditionally, the caprese salad originates from Italy, and dates back to the 1950s. Not only is the dish fresh and beautiful, it represents the three main colors of the Italian flag: red, green, and white! Nearly any (good) Italian restaurant will have this on their menu as an appetizer or salad option.
CAPRESE SALAD: The Makings of It
What’s easier (or more delicious) than throwing together a caprese salad?! Fresh mozzarella cheese, fresh tomatoes, fresh basil, a little olive oil and salt. Voila!
Now granted, I did take a few minutes to plate it nicely, but it looks magnificent! After slicing the tomatoes and mozzarella about equal widths, I alternated them on the plate with a larger basil leaf to separate each little section.
I love the way it looks when each slice tucks gently under the next, creating a spiral affect! Serve it with a large fork/spoon, or a mini spatula so your guests can scoop a section out for themselves in one swoop. Alternatively, if you want to present one dish to each guest as a formal appetizer, line up two to three sections of the tomato/mozzarella/basil on small (preferably rectangular) plates.
Lastly, to bring it all together, I drizzled extra virgin olive oil over the top, with a little fresh cracked sea salt and pepper. It’s THAT easy! Caprese salad sounds impressive, looks impressive, and most importantly of all, TASTES impressive!
Things to Consider
Buy fresh, logged, mozzarella. NOT the part-skimmed, low-moisture kind you buy to shred for pizzas.
Get local tomatoes if you can. The fresher, the better!
If you don’t have fresh basil at your house (or you’re out of town), your local grocery store should have little plants, or pre-packaged fresh-picked basil. Of all the herbs, this one is the most widely used. This recipe should not be made without it!
- 1 16oz fresh mozzarella log
- 2-3 fresh tomatoes
- 1 bunch fresh basil leaves
- 1 Tbl extra virgin olive oil
- 2-3 cranks fresh ground salt & pepper
- Slice the mozzarella log and tomatoes into about 1/4 inch thick slices.
- Alternate cheese and tomato slices on plate, with basil leaf to separate each little section. Gently tuck each slice under the next to create spiral effect (if desired). Repeat until all pieces are used.
- Drizzle with olive oil and season with fresh cracked sea salt and pepper. Enjoy!
The freshest ingredients possible should be used in this recipe -- that's what makes it so delicious!