Remember my container garden tomatoes? Here they are in the first caprese salad of the summer! We never knew about this delicious combination of vine ripened tomatoes, fresh mozzarella and herbs when I was growing up. I always think that was too bad because we had some wonderful tomatoes during those Colorado summers!
Anyway, now days most everyone makes this delicious salad, so I just wanted you to see the garden update! The basil is from our garden also, and the mozzarella is "house made" at our neighborhood grocery store, so we were feeling pretty good about "going local" :)
If you haven't made a caprese salad, here's a kind of recipe, but it's mostly just a guide!
Caprese Salad (serves two at our house!)
2 ripe, red tomatoes, sliced into a bit less than 1/4 inch slices
1/2 ball of fresh mozzarella, sliced thinly
1 very small clove garlic, minced
1/4 tsp. red pepper flakes
1/4 cup olive oil
Salt and black pepper
Fresh basil leaves
Place the tomato slices and cheese slices on 2 salad plates. I only use the center slices of tomato (the ends are good for the cook!) because they look nice that way. Mix the garlic, oil, and red pepper flakes well. Drizzle over the salads generously. Let them sit out at room temperature while you're making the rest of dinner or at least 30 minutes. Right before serving, sprinkle the salads with a nice amount of salt and just a tiny bit of black pepper. Tear the basil leaves and sprinkle over the salads.
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