Thursday, May 5, 2011

Caprese Salad

As it gets hotter I'm always looking for something to eat that will refresh without stuffing. This classic salad is just right for a warm summer evening listening to the quail and enjoying a beautiful Arizona sunset with my wife of 31 years. Add a good, cold, crisp Chennin Blanc and who knows?

Caprese Salad

I’ve added the balsamic vinegar to this, I like the extra sweet bite. This salad is great either way.

8 OZ Water Buffalo Milk Mozzarella, sliced thin

3 Large Plum or any “garden fresh”, Tomatoes, sliced thin and salted lightly

1/2 C Fresh basil, finely chopped

Fruity olive oil

Balsamic vinegar

Kosher salt

1. On a serving plate, arrange the mozzarella and tomatoes in circles, exposing at least half of the slices...a slice of tomato then a slice of mozzarella then a slice of tomato, and so on. Sprinkle with salt, basil, olive oil and then balsamic vinegar. Let stand for 10 minutes and serve with a good red wine.

2. Serves 6-8.

No comments:

Post a Comment