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The smell of basil makes me hungry for tomato + mozzarella. With basil of course.

Try this quick & easy lil' recipe for a salad that is a good way to change up your greens grazin' repertoire. I add spinach to give this plate a little bit more substance. Make a chiffonade to make it a little fancy - because you know how much I like my food all fancy-like.

All ingredient amounts are to taste - or whatever makes your plate full of the colors of the Italian flag. Start with a little of everything, and add more if you need to! Use the most fresh ingredients you can find.

You'll need:
Fresh Basil (you can get your own basil plant at your local grocery store)
Fresh Tomatoes (your favorite kind - mix and match is scrumptious!)
Fresh Mozzarella (shreds will not be good with this recipe)
Kosher salt
Fresh-cracked black pepper
Extra Virgin Olive Oil
Balsamic vinegar
Baby Spinach (optional)

From here it's easy.
1. If you're using spinach, make this the base of your salad. You want to see all the pretty tomatoes, basil & mozz when you're done!
2. Slice up your tomatoes, place over spinach.
3. Strain your mozzarella and scatter all over.
4. Use a pinch of Kosher salt, a few turns of a pepper grinder.
5. To make a chiffonade: stack up the basil leaves, roll 'em really tight and slice into thin strips. (Click either word "chiffonade" to get a better idea.)
6. Fluff up your pretty basil and adorn your nearly-finished caprese!
7. Drizzle EVOO (not too much!) and Balsamic vinegar (careful!)

Ta da! Beautiful. Delicious.
Grab a glass of Pinot Grigio and sit on your patio to enjoy your creation.

P.S. If you must make this in advance for your fab dinner party, don't make the chiffonade until you are ready to serve it!

 


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