Bear with me, I’m not feeling my greatest this morning. Not that you really want to know about it – this is a food blog, and if I told you I’m sick to my stomach and my entire body aches, well, that doesn’t sound appetizing.
This is one of my most favorite, simplest things to make during the summer. Because everything is so fresh. And it doesn’t require any cooking or standing over a hot stove when it’s 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 – for $3.99/lb. at my local supermarket, this is the first and probably last time I’ll 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, isn’t it? But it has a flavor that you can’t imagine. Tasting an Ugly Ripe is like tasting a tomato for the first time ever. It’s 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.
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!