Salad of the Week
Feb 18, 2015 04:00PM ● Published by Cate Reynolds
Ah, the classic caprese salad. It’s timeless for a reason, and it makes for perfect midday meal or pre-dinner appetizer. I usually keep a wide variety of cheese in my fridge, especially mozzarella because it can keep for a long time thanks to it’s packaging. (I usually buy “ciliegine” or cherry sized mozzarella balls packaged in water.) I came into possession of some beautiful heirloom tomatoes from a friend and it was as if this salad was fated to be. What’s great about this dish, beside it’s delicious nature, is how interchangeable the ingredients are. If you don't have heirloom tomatoes use regular, cherry, or grape tomatoes. If you don’t have mozzarella, try out some goat or feta cheese; at which point you can experiment with different additives such as capers, black olives, artichoke hearts, etc. If you don’t have basil, throw on some parsley or scallions. Heck, cheese is so heavenly just make it a cheese salad if you don’t have any tomatoes.
Ingredients – Makes 1
- Heirloom tomatoes, preferably in a variety of colors, cut into bite-sized segments
- Fresh mozzarella cheese
- Extra virgin olive oil
- Fleur de sel
- Fresh cracked pepper
- Balsamic Vinegar
Place mozzarella and tomatoes in a shallow bowl. Drizzle with oil and choice of garnishes.