It's coming up on Summer and that means one thing to me. Good freaking tomatoes. I don't care what kind of Frankenmater someone tries to make in a lab. It will never ever compare to a fresh garden tomato. The perfect sexy menage a trois in the tomato world is the Caprese. Red white and green baby! So mangia on this easy recipe that is killer, and it will get you raves at family picnics.
1 pint cherry tomatoes
1 large ball of fresh mozzarella cut into 1/2" cubes
1 c. freshly made or store bought Italian dressing
1 bunch of fresh basil, sliced in chiffonade, reserve the top for garnish
Sea salt and cracked black pepper to taste
1 c. Balsamic vinegar
1 Tbsp. molasses or honey
1/4 c. chopped shaved prosciutto or a rough chopped salami or pepperoni (optional)
1 large ball of fresh mozzarella cut into 1/2" cubes
1 c. freshly made or store bought Italian dressing
1 bunch of fresh basil, sliced in chiffonade, reserve the top for garnish
Sea salt and cracked black pepper to taste
1 c. Balsamic vinegar
1 Tbsp. molasses or honey
1/4 c. chopped shaved prosciutto or a rough chopped salami or pepperoni (optional)
In a bowl, add the cheese and dressing and marinate for one to six hours. If you do it over night the cheese will be rubbery.
Slice your tomatoes in half or quarters depending on your preference. Add to the cheese mixture. Sprinkle generously with salt and pepper to your taste, add sliced basil. Add the meat of choice at this point if you wish. Transfer to a serving bowl or platter and refrigerate.
In a small saucepan add your vinegar and boil til reduced by half. Add in the molasses or honey and reduce til the vinegar is the consistency of a thick syrup. (watch closely because it can burn if unattended) Cool and drizzle it over the salad when ready to serve and garnish with the basil top. This salad can be multiplied easily for bigger crowds. Serves 4 to 6
Enjoy
Slice your tomatoes in half or quarters depending on your preference. Add to the cheese mixture. Sprinkle generously with salt and pepper to your taste, add sliced basil. Add the meat of choice at this point if you wish. Transfer to a serving bowl or platter and refrigerate.
In a small saucepan add your vinegar and boil til reduced by half. Add in the molasses or honey and reduce til the vinegar is the consistency of a thick syrup. (watch closely because it can burn if unattended) Cool and drizzle it over the salad when ready to serve and garnish with the basil top. This salad can be multiplied easily for bigger crowds. Serves 4 to 6
Enjoy
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