Caprese Salad
recipe

tomatoes (preferably organic)

slice with a serrated knife

place on serving plate

 

buffula mozzarella (or any mozzarella that comes in water)

slice the cheese to make enough pieces to cover each tomato slice

place on tomatoes

 

basil (ideally organic or from a live plant)

rip up the leaves with your fingers, not with a knife.  The blade will bruise the leaves

sprinkle to cover the cheese and tomatoes

 

salt

salt generously

pepper

pepper to cover the leaves

 

lemon (ideally organic or from your tree)

cut the lemon in half along the width, remove pits.

squeeze the lemon juice all over the basil/cheese/tomatoes

 

olive oil (the best tasting you have, ideally virgin pressed)

cover the leaves and cheese and tomatoes generously

 

balsamic vinegar

cover the leaves and cheese and tomatoes

learning

The caprese salad comes from Capri and is traditionally made with tomatoes, mozzarella basil salt pepper and lemons.  The reason is that the lemons from Capri are exceptionally sweet and acidic resulting in the breaking down of the unique flavors and mixing them all together.  TastyDave’s caprese salad uses balsamic vinegar as an additional supplement to the acidity, as lemons from Capri are extremely difficult to buy outside of Italy and extremely expensive.

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