Caprese Salad

Caprese SaladWinter, you’ve officially jumped the shark. You know as well as I do that you should be on your way out, not dumping this miserable mix of ice and snow on us. I’m sick of your two-hour delays and snow days and I don’t wanna hear about another winter storm watch, warning or advisory. So since you won’t leave, I will. I’m out.

I need sun and 70 degrees, STAT! So, in my mind, it’s a hot, sunny afternoon and I’m sitting in a trattoria on the Isle of Capri enjoying a Caprese Salad. What I love about this salad – other than the delectable pairing of juicy, ripe tomatoes and fresh mozzarella — is that it makes the most of  the simplest, fresh ingredients and you can pull it together in a matter of minutes for the tastiest impromptu dish. Traditional Caprese is simply tomatoes, mozzarella, basil and olive oil but I like to step it up with a sprinkle of minced red onion and a generous drizzle of balsamic reduction. It’s good…so good and I love it twice as much as I currently detest winter, which is a lot. A whole lot. Heirloom tomatoes, which come in many colors, make this beauty even more gorgeous, so give them a try when you see them at your farm markets this summer. In the meantime, join me in having a Caprese Salad while we shake our fists at winter.

TIPS:

Use the ripest tomatoes you can find. They’ll have the most flavor.

If you don’t have time to make a balsamic reduction, a drizzle of best quality balsamic vinegar is a delicious substitution.

TOOLS:

Sharp Knife

Cutting Board

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TECHNIQUES:

Knife Skills

Caprese Salad

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