Thursday, August 9, 2012

Caprese Salad (Tomato, Mozzarella & Basil)

Caprese Salad
(Tomato, Mozzarella & Basil)
(4 servings)


2 large Fresh Tomatoes
8 oz. Fresh Mozzarella Cheese
8 leaves Fresh Basil
2 tbsp. Balsamic Vinegar
1 tbsp. Extra Virgin Olive Oil
To taste Salt & Black Pepper


Core and chop tomatoes into ½ inch pieces and place in a large bowl.  Cube the cheese into ½ inch pieces and add to the tomatoes.  Place the basil leaves on top each other laid out and then roll them up like a cigarette.  Cut the basil into thin slices (called Chiffonade) and add to tomato cheese mixture.  Whisk together the vinegar and oil then add to bowl and toss well.  Taste and season the salad with salt and pepper just before serving.

Note:               You can also just slice the tomatoes and cheese into ¼ to ½ inch slices.  Then alternate them on a platter before sprinkling with the basil.  Salt and pepper the platter before drizzling with the vinegar/oil mixture.

Note:               If you want to be real fancy and serve as individual salads, place the slices stacked on top of each other.  Start with a tomato slice, a little salt & pepper, drizzle of vinegar/oil mixture and then a slice of cheese.  Repeat several times using a tomato about the size of the cheese slice.  Sprinkle with the basil and top with some more of the vinegar/oil mixture and serve.

Note:               I will, on occasion, just use the balsamic vinegar and skip the olive oil.  Many others will just use the olive oil.  It’s up to you and your taste.

Ideas for Future Efforts

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