A Classic Caprese Salad needs no introduction, no fanfare, and no recipe, for that matter. All that’s required is some great tomatoes, fresh basil, a chunk of fresh mozzarella, and fabulous olive oil. Bon Appetit!
I’m snipping off the remaining leaves from my basil plant and fixing to make a big plate of Caprese salad. The piles of tomatoes and peaches are dwindling in the stores and markets, making room for the next round of produce superstars. I’m excited to move on, but I just want one more taste of this salad. I probably didn’t make it as many times as I should have. But that’s always the way.
No matter where you live, you can still make this salad all year long, but we all know that it just isn’t the same. The fresh mozzerella and the basil, maybe, but not the tomatoes.
Colorful heirloom tomatoes add a nice new dimension to the classic red white and green salad.
Even though a traditional Caprese doesn’t include vinegar, I’ve discovered some wonderful fruit vinegars lately and I think they add that last perfect touch. I bought a French mango vinegar at Whole Foods, and found some incredible artisan made strawberry vinegar at the farmer’s market on Sunday.
These vinegars aren’t just infused with the fruit flavor, they are blended with a little of the pulp as well, which gives them wonderful fresh fruitiness and a little thicker consistency. But they aren’t as sharp and dominant as some other vinegars, like balsamic. I’m finding lots of uses for them and I’m excited to try making some myself this fall. (Stay tuned) Along with some good olive oil, and a shower of fresh pepper, it’s all the seasoning you need.
And don’t feel boxed in by the stacking method, just chop everything up and toss it together for an equally delicious fond farewell to summer.