Bear with me, Iâm not feeling my greatest this morning. Not that you really want to know about it â this is a food blog, and if I told you Iâm sick to my stomach and my entire body aches, well, that doesnât sound appetizing.
This is one of my most favorite, simplest things to make during the summer. Because everything is so fresh. And it doesnât require any cooking or standing over a hot stove when itâs 90 degrees out.
Caprese salad is a salad with tomato, basil and mozzarella. I used heirloom tomatoes because they have that burst of flavor that put other tomatoes (Beefsteak, Plum, Roma) to shame, in my opinion. But they are a little pricey â for $3.99/lb. at my local supermarket, this is the first and probably last time Iâll splurge on tomatoes, until I can find a better deal (say, grow it in my garden one day).
This variety is called Ugly Ripe. Very appetizing-sounding, isnât it? But it has a flavor that you canât imagine. Tasting an Ugly Ripe is like tasting a tomato for the first time ever. Itâs what a tomato SHOULD taste like.
Caprese Salad (makes 1 plate)
1 large tomato, cut into thin slices
mozzarella, cut into thin slices
Extra Virgin Olive Oil
Italian seasoning (optional)
1) Arrange the tomato, basil and cheese in a circular pattern on a plate. Sprinkle salt and pepper. Drizzle olive oil (1-2 Tbsp) over salad, squeeze about 1 tsp. lemon on top. Sprinkle with Italian seasoning (optional). Cool in refrigerator for at least 10 minutes to let flavors infuse before serving.
Using a cheese slicer like this one helps a lot. It cuts these extremely delicate thin slices. When I cut them by hand, I get, like, 4 slices. Ok, not really.
Wash your basil leaves and pat dry.
Look how cool the tomato looks on the inside! It looks like a flower.
Sprinkle salt and pepper, drizzle 1-2 Tbsp. olive oil (depending on your tastes), and squeeze about 1 tsp. lemon juice.
The Italian seasoning is optional.
Refrigerate for at least 10 minutes to let flavors infuse before serving. Enjoy!