Obviously, there really isn’t much to this recipe but I thought it was worth a post b/c I rarely see many Caprese salads made with anything except red tomatoes.
The first rule of thumb is to use what’s in season. I tried to force peaches once and let’s just say all that effort was wasted on a tasteless dessert. So on this particular day, the yellow tomatoes were looking exceptionally good at the farmer’s market, so those are the guys I came home with.
Another key point to remember is getting good mozzarella. There are several brands out there but I’ve been known to go to the best Italian restaurant in town and buy a pound of fresh cheese from the chef.
As I write this post it’s February and 50 degrees out and I’m pining away for summer, or at least Spring. So cheers to warm nights and ripe ‘maters.
Stuff you’ll need:
2-3 Ripe tomatoes (yellow, heirloom or red)
1lb – Good Mozzarella Cheese
Thick Balsamic for the drizzle
Fine Sea Salt – just a pinch (optional)
A few cracks of fresh pepper (optional)
A Few basil leaves – chiffonade (fancy for thin strips)
How to make this yummy appetizer/side dish:
Start by slicing the tomato about a 1/4 inch thick then slice the cheese about the same size or a tiny bit thinner.
Alternate slices on a platter. Drizzle balsamic, sprinkle with sea salt, cracked pepper and finish with basil. Serve immediately and be prepared for it to disappear.
*Note – you can make this ahead. Just wait to drizzle balsamic vinegar until it’s time to serve and cover tightly with plastic wrap b/f putting in the refrigerator.