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CAPRESE SALAD EXTRAORDINAIRE

CAPRESE-SALAD-EXTRAORDINAIRE

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Description

My ongoing love affair with all things Italian has kinda made me a bit of an expert when it comes to a Caprese salad.

It’s basically just tomato, mozzarella, and basil. I’ve had some that are just okay and some that are spectacular.

The Italians know how to execute it so well. It all comes down to the presentation and the quality of the ingredients.

A good soft and salty mozzarella cheese is essential. So is a fruity green Italian olive oil. But the key to the salads success is big thick slices of ripe tomatoes at the peak of season.

I have used a mix of heirloom, cherry and vine tomatoes. The combination of flavors and textures makes this salad stand out from a crowd of boring salads.

Delizioso

xxx Chef MM

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CAPRESE SALAD EXTRAORDINAIRE






US (Imperial)


Print Ingredients

5 multicolored Heirloom tomatoes- cored

1 pack- medium size ripe tomatoes on the vine

1 cup multicolored cherry tomatoes- halved

1 lb fresh mozzarella- sliced

1 bunch of fresh basil leaves

Coarse salt

Freshly ground black pepper

¼ cup extra-virgin olive oil

¼ cup- good quality syrupy balsamic vinegar



Instructions

Slice the tomatoes and cheese into ¼ inch thick slices. Arrange casually with the basil leaves on a large platter alternating two to three slices of tomato for every piece of cheese.

Arrange the tomatoes on the vine in the center of the platter and scatter with the cherry tomatoes.

Season with the salt and pepper to taste. Drizzle with the olive oil just before serving.

Serve at room temperature alongside some crusty Italian bread and a syrupy balsamic vinegar.

SERVES 6-8





EU (Metric)


Print Ingredients

5 multicolored Heirloom tomatoes- cored

1 pack- medium size ripe tomatoes on the vine

1 cup multicolored cherry tomatoes- halved

0.5 Kg fresh mozzarella- sliced

1 bunch of fresh basil leaves

Coarse salt

Freshly ground black pepper

¼ cup extra-virgin olive oil

¼ cup- good quality syrupy balsamic vinegar



Instructions
Slice the tomatoes and cheese into 65 mm thick slices. Arrange casually with the basil leaves on a large platter alternating two to three slices of tomato for every piece of cheese.

Arrange the tomatoes on the vine in the center of the platter and scatter with the cherry tomatoes.

Season with the salt and pepper to taste. Drizzle with the olive oil just before serving.

Serve at room temperature alongside some crusty Italian bread and a syrupy balsamic vinegar.

SERVES 6-8




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