The caprese salad is probably the most popular Italian salad around the world. The only competition it has for the number one spot is the Caesar salad, but my suspicion is that the Caesar salad is a North American creation.
Caprese salad can be prepared with different ingredients, and presented in many different ways. In the past I have made it with buffalo mozzarella; fresh mozzarela; bocconcini cheese; with pesto or fresh basil; with cherry tomatoes and bocconcini on a skewer; drizzled with balsamic reduction, stacked and skewered on a rosemary sprig, and many other creative ways.
The salad in the picture is one of the more traditional ways to make and present the caprese salad. For this recipe you need the following ingredients: 1 ripe field tomato; 1 ball of fresh mozzarella; 10 basil leaves, coarsely chopped; 2 tablespoons extra virgin olive oil; salt and black pepper to taste.
Recipe: Wash and core the tomato. Cut it to 1 cm (1/3-inch) thick slices. Arrange the tomato slices in a plate, slightly overlapping, and season them with salt. Drizzle the tomato with 1/2 of the olive oil and top with the chopped basil. Place a slice of the fresh mozzarella on each tomato slice, drizzle with the rest of the olive oil and sprinkle with black pepper to taste.
This is another caprese salad recipe, that is suitable to take with you to work. Ingredients: 150 gr. (5 oz.) cherry tomatoes; 150 gr. bocconcini cheese on small balls; 1 tbsp. olive oil, 1 tsp. pesto sauce, 1 tsp. balsamic vinegar, salt and pepper to taste.
Recipe: Place the cherry tomatoes and bocconcini cheese in a take-away container. Mix the rest of the ingredients and put the resulting dressing in a take-out cup. Bring the salad with you to work and put it in your work fridge. Mix the caprese salad just before consuming. This is a much healthier choice for lunch, than eating fast food or sandwiches made with processed ingredients.
Did you know? - Caprese salad can even be grilled. Make caprese salads on skeqers, alternating cherry tomatoes, bocconcini cheese balls and basil leaves. Flash-grill the caprese skewers over a very hot grill. Turn them on the grill a couple of times, but don't keep them long. Remove from grill before the cheese starts melting. You only need to warm the caprese skewers a little bit, and get that smoky flavor. After that, drizzle the grilled caprese salad skewers with the dressing from the recipe above.
Chef George Krumov
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