Caprese Salad Recipe heralds spring as surely and as exuberantly as Forsythia and Daffodils
We all love its intoxicating fragrances and bright Italian Red-White-and-Green Flag colors. In spring and summer the basil and the tomatoes are at their very best, and a Caprese Salad Recipe is a delightful way to showcase them and the Mediterranean Diet.
The three ingredients that must be present in Caprese Salad are tomatoes, basil and mozarella. Likewise, the trademark ingredient in the dressing is a luscious and very easy balsamic reduction. But I love these flavors so much I just play with them and take them places, often making my Caprese Salad main course: hey it’s your lunch, right? so don’t hesitate to cheat and make it grow, as do I, so it can wear more hats and you can enjoy it more often: Start with the easy basic Caprese Salad, eat it as is with your main course, or in a sandwich, or add a few goodies and make it your main course, gluten-free all the way.
Balsamic reduction is such a treat that it would pay to make a bigger batch and store it in a bottle, so you have it on hand, not only for Caprese Salad but to use as a glaze over grilled fish, poached chicken and other favorites.
Ingredients
- 1 cup balsamic vinegar
- 4 vine tomatoes, sliced
- 2 pouches Levana Nourishments in Garden Vegetable
- 1/2 cup basil leaves, packed, sliced thin into a chiffonade
- 12 ounces good quality whole-milk mozarella, diced or sliced
- Sea salt (very little, the cheese is salty) and ground pepper to taste
- 1/3 cup extra virgin olive oil
Instructions
Place the tomatoes, basil and mozarella in a platter. Sprinkle evenly with salt and pepper. Drizzle with the oil, and the balsamic.
Variation:
Caprese Salad Sandwich: Baguette would be ideal for this: Split your baguette open, and drizzle both sides of your bread with the olive oil and the balsamic. Pile the tomatoes, basil and mozarella. Enjoy right away, or wrap tightly in plastic so as to compress the sandwich, and use a couple hours later as a picnic or brunch buffet treat.
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