Caprese Salad
If you don’t already know about and like Caprese Salad your missing something nice. It will always go over real good with your family and guests. There are lots of ways that you can tweak and add to the basic version like our Chicken Fillets Caprese Style and Pork Tenderloin Caprese Salad
Legend has it Caprese Salad originated on the Isle of Capri, which is next to Naples, in the early 1900’s. And at first it was only topped with olive oil and salt. And did not include balsamic vinegar.
Ingredients for your Caprese Salad
For Four Servings
- Two to four Roma tomatoes – depending on the size
- 1 lb. Mozzarella cheese sliced
- 16-20 fresh basil leaves or more if needed
- 1/2 cup good extra virgin olive oil
- balsamic vinegar – optional – we use the reduced thick kind
- Salt
Just lay out the mozzarella, tomatoes and basil leaves in layers. Like in the picture. Gammy always has basil growing in a pot out on the deck or inside on a windowsill in the colder months. If there isn’t any fresh basil leaves available just use the dry stuff and sprinkle it on after everything else. Sometimes I stray from the straight and narrow (would you believe it?) and instead of basil I smear some pesto all over it. And or use arugula leaves instead of basil. Like this.
The quality and the degree of ripeness of the tomatoes is real important. We use Roma tomatoes that aren’t too firm and not beginning to get soft. No green around the stem spot and no hickeys on the skin.
There are lots of different ways to go with this simple but real good and basic Italian Caprese salad. Sometimes we put slices of avocado in with the cheese, tomatoes, and basil. Boy, that’s good. You’re the chef so let your adventurous side out and tweak it the way you want.
Caprese Salad
Ingredients
- 2-4 Roma tomatoes
- 1 pound fresh mozzarella cheese sliced
- 18-20 fresh basil leaves or more if needed
- 1/2 cup good extra virgin olive oil
- Balsamic vinagar
- salt
Instructions
- Just lay out the mozzarella, tomatoes and basil leaves in layers. Like in the picture. Gammy always has basil growing in a pot out on the deck or inside on a windowsill in the colder months. If there isn't any fresh basil leaves available just use the dry stuff and sprinkle it on after everything else. Sometimes I stray from the straight and narrow (would you believe it?) and instead of basil I smear some pesto all over it. And or use arugula leaves instead of basil.
- The quality and the degree of ripeness of the tomatoes is real important. We use Roma tomatoes that aren't too firm and not beginning to get too soft. No green around the stem spot and no hickeys on the skin.
- There are lots of different ways to go with this simple but real good and basic Italian salad. Sometimes we put slices of avocado in with the cheese, tomatoes, and basil. Boy, that's good. You're the chef so let your adventurous side out and tweak it the way youwant.
Nutrition
