Aug 7, 2014 | Auburn & Skaneateles CSA, Binghamton CSA, Gluten Free, Homer & Cortand CSA, Ithaca CSA, News, Recipes, Salad, Seneca Falls CSA, Syracuse CSA, Vegetarian
You don’t really need a recipe for Caprese Salad do you? Probably not, but with our heirloom tomatoes and fresh basil this is a salad worth writing about. Fresh mozzarella is mellow and really brings out the flavor of the tomatoes. This is a great dish to put out a barbecue or potluck, it’s classic and will fit on everyone’s plates.
I lay the tomatoes on a platter and drizzle with olive oil, balsamic vinegar, salt and pepper. Get the best balsamic your grocery budget allows, look for one that’s thick enough to stick to the glass a little. Everyone probably has their own way of arranging Caprese Salad, but I like to put the basil under the cheese. It stays fresher and it’s really easy to use a fork to break your portion up into bite size pieces. Or just eat it with your hands!
Another way to serve a Caprese style salad is to chop everything into bite-size pieces, toss with the olive oil and vinegar, and serve over a bed of lettuce or as a chilled pasta salad. You can also serve these on fresh baguette or make a panini out of them!
Caprese Salad
8 oz fresh mozzarella, cut into thick slices
1 large or two medium size heirloom tomatoes, cut into thick slices
handful of large basil leaves
Olive Oil
Balsamic Vinegar
Salt + Pepper
Arrange tomato slices on a platter.Drizzle olive oil and balsamic over tomatoes. Cover each tomato with one basil leave, and a slice of mozzarella. Serve at once or chill until serving.
