Caprese Salad is a perfect example of a recipe that sounds a lot more fancy and complicated than it actually is. It conjures up images of driving a Ferrari around a seaside cliff in Italy, savoring life as the wind blows back your hair.
In reality, this salad is so easy to make that I can barely even call it a recipe. It is very simple, fresh, and elegant, and it makes a beautiful start to a meal if you are entertaining. I never used to really like raw tomato, but I love it in this dish.
Caprese Salads can be made in a wide variety of ways and presentations, but mine is obviously the best. Buon appetito!
- 1/2 large tomato. Doesn't matter what type as long as it's nice and big (that's what she said?)
- 3 thick round slices of fresh mozzarella. You can buy it already sliced into medallions, or slice it yourself.
- Fresh basil. Depends how much based on how big the leaves are, but enough to form a layer the size of a tomato slice, plus some more to garnish.
- Balsamic vinegar. Just enough to drizzle.
- Olive oil. Ditto.
- Salt n' pepa
Slice your tomato half in half again, cutting off either the top of the tomato or the bottom depending which half you are using so the slices are both flat and even. I like to have nice thick slices of tomato!
Arrange the medallions of fresh mozzarella and basil leaves on one of the tomato slices.
Sprinkle with salt n' pepa to taste.
Put the other slice of tomato on top, drizzle the whole thing with olive oil and balsamic vinegar, and garnish with some more fresh basil. That's all there is to it!
Do YOU have any easy salad ideas?