Very Easy // 10 mins // Serves 2
When tomatoes are at their peak in the summer go wild w/ more than one variety. Make this salad your own. The classic is just tomatoes, basil, mozz & evoo. I like a little lettuce & onion in mine. And this week a squeeze of grapefruit
- 1/2 Grapefruit, wedges
- (Opt) 1/2 Cup Onions, thin slice
- 2 Cups Tomatoes, sliced, wedge, cut in half
- 1 Cup Fresh Mozzarella, ciliegine size
- Fresh Basil
- (Opt) 2 Red Leaf Lettuce Leaves, chiffonade
I used heirloom, vine ripe, cluster & cherry tomatoes to celebrate this beautiful flavor combo from the Isle of Capri in southern Italy. I also use ciliegini (cherry size) mozzarella. No need to cut, they are deliciously bite sized. Prep out the tomatoes, onions, basil, lettuce, & grapefruit.
In a small bowl, combine the mozzarella balls w/ a couple tablespoons of evoo & salt & pepper to taste. I use a rosemary infused sea salt blend. On one large or two serving plates, begin to compose your salad. Traditionally Caprese is slices of tomato w/ slices or torn bits of mozz & torn leaves of basil.
I layered the sliced tomato w/ the lettuce chiffonade, married the heirloom tomato w/ the sliced onions & topped w/ the seasoned mozz & cherry tomatoes. Basil abounds. Squeeze a couple of the grapefruit wedges over the top and serve a few more on the side.
This week add some plum to your Caprese. Plum and tomato are an umami duo. Tuck in some apples or go all veggie w/ a little grilled eggplant on the side. If you're not a fan of basil use any favorite herb or tangy green like arugula, parsley, watercress, mint, thyme, rosemary & more.
This recipe pairs very well w/ the lettuce wraps we made this week too.