Or known as the Caprese Salad.
It is my new favorite thing.
In fact, I like them so much that I'm on my computer at 8 am and looking at pictures of them on google.
There are a lot of things about this little dish that I adore. For one it is jam packed full of my all time favorite ingredients: tomatoes, basil, extra virgin olive oil, and more importantly buffalo mozzarella. For anyone out there who has never tried buffalo mozzarella you are missing out on one of the most delicious things in the world. There is a difference in taste between the mozzarella made with cow’s milk and that made with buffalo milk. The difference is both in taste and texture. While cow's milk mozzarella is mild, milky flavored with an elastic texture, Mozzarella di Bufala tends to be heavier with a strong lactic flavor and is not as firm as the former.
I think the caprese salad is the ultimate summer dish. It’s incredibly easy to make and does not need heated or cooked. Just throw all the ingredients on a plate and tada! You can get creative with how you stack the ingredients. You can hollow out tomatoes and stuff them with the ingredients or maybe put cherry tomatoes on a kabob skewer along with little balls of the mozzarella and the basil leaves. There are so many ways to serve this dish, which is another reason why I love it so much. It looks very luxurious when served on small plates at dinner parties.
I’m not sure what the traditional insalata caprese recipe is, but this is about the easiest way to make it:
3 vine-ripe tomatoes, 1/4-inch thick slices
1 pound fresh BUFFALO mozzarella, 1/4-inch thick slices
20 to 30 leaves (about 1 bunch) fresh basil
Extra-virgin olive oil, for drizzling
Coarse salt and pepper
Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each, on a large, shallow platter. Drizzle the salad with extra-virgin olive oil and season with salt and pepper, to taste.
I often like to throw the basil leaves, EVOO, salt, pepper, and just a dash of red wine vinegar along with one garlic clove into the food processor to form a pesto. I’ll vertically stack the mozzarella and tomato slices and drizzle the pesto on top. Top it off with one fresh basil leaf for the extra wow factor.
I can't wait to make this salad with the fresh tomatoes from my garden!
This last week in Dayton Ohio has been the typical late spring early summer weather. Hot and Humid. Ugh. Being as a stubborn energy saver, I have had all the windows open in my house and I am feeling the heat! Last year I bought a maxi dress from Urban Outfitters to wear around the house on hot days, and even more recently I purchased a plain jersey black one from Old Navy that I really love. I’ve found it difficult to wear anything else as I’ve found them to be wonderfully comfortable and airy. Yes, I’m obsessed and I need more! Luckily for me, Maxi dresses are one of the ongoing top trends this summer and they are easy to come by. Right now, I’m obsessed with this sunny Andrew Lauren Day Dress. How perfectly casual and comfortable it would be with a pair of flat sandals, some bangles and a cross body bag.
So what is your opinion on the maxi dress? Do you love it or hate it?
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