Caprese Salad

AKA, salad of Capri; it couldn't be more simple to make and makes for a beautiful addition to your table or plate. It tastes pretty good too!

Caprese salad includes sliced fresh mozzarella, tomatoes, basil, olive oil, sea salt, and sometimes balsamic vinegar.

Having its origins on the Isle of Capri, some claim that with its red, white, and green ingredients, it's an homage to the Italian flag others believed it to satisfy the tastes of vacationing royalty and important politicos. No matter what the inspiration, it's just delirious.

When I make Caprese salad, I use either arugula or baby spinach as the base, and fresh mozzarella (I like smoked when I can find it). Depending on the time of year, I'll use nice sweet ripe plum tomatoes, but when in doubt, it's Compari because they are consistently sweet. l also like to use a balsamic glaze with the olive oil and sea salt that I season with. As much as I love balsamic vinegar, I think it makes this dish to wet. The glaze brings the flavor but not the wetness. You can make balsamic glaze (and I have) by boiling the vinegar until it reduces by 2/3, but don't waste your time, just buy a good glaze.

THE RECIPE:

1-2 C fresh greens (arugula or baby spinach)

1 LB ball of fresh mozzarella patted dry and cut into slices (6-8)

8 large fresh basil leaves (more if the leaves are smaller)

8 Slices of ripe sweet tomatoes (more if the tomatoes are small)

Balsamic glaze

Sea salt

Cracked pepper

Olive oil

Shaved Parmesan

Place the greens in an even layer in a shallow plate

Add a single layer of mozzarella slices

Drizzle some balsamic glaze on each slice if mozzarella

Cover each slice of mozzarella with basil leave(s)

Add tomatoes to each slice

Sprinkle with a pinch or two of sea salt and a couple of grinds of pepper

Drizzle with some olive oil

I like to use a potato peeler to create shavings of parmesan as a final touch of garnish and flavor.

Dot with a bit more balsamic glaze.

With some crusty panella bread.... Mangia!