Refreshing version of Salad Caprese
On the occasion of the heatwave, I have decided to dust off this recipe, I wrote for Cosmobloggers last year. It’s a pretty simple recipe for a great summer dinner.
You know me, I like to enhance things, so I did my magic with the classic recipe.
It’s nothing hard, and I find the recipe may be way too simple, but I found out that there are few around me that don’t know how to cut a slice of bread pretty much. So it makes sense. Maybe even my husband-to-be will surprise me one day.
Oh, and I forgot to mention. Don’t take these amounts so seriously, as this recipe is not such rigorous chemistry and just add as much as you feel like. It’s only a guideline.
INGREDIENTS
250g of cherry tomatoes, even different kinds
1 pack of Mozzarella cheese (ideally cherry mozzarella, but again, up to you)
1 palm of basil leaves
1 organic lemon
extra virgin olive oil (amount based on your diet or taste)
salt (the flaked fancy one is great for this, but regular will do)
fresh pepper in a mill (never ever buy the ground one as it oxidizes and affects livers)
PREPARATION
Wash the ingredients properly. Then cut the tomatoes in half, if you’re in a rush, I have a time-saving hack for you. If you’re in a mood, the tomatoes look really neat when they are quartered.
Take part of the basil leaves and pound them in the mortar with salt and oil. The basil will flavor the oil nicely.
Take out the mozzarella cheese and pull it apart by hand (for a rustic look). If you have cherry mozzarella, simply cut it and spread over the tomatoes.
Tear the rest of the basil leaves with your hand, or cut it. And sprinkle all over your salad.
Now it’s time for the basil infused oil. Carefully drizzle the oil and leaves over the tomatoes and mozzarella.
For the finishing touch, grind the lemon zest, and if you want the salad to be extra fresh, squeeze some juice on it.
For the final step, just sprinkle a little bit of salt and pepper to your taste and serve. Ideally, with some fresh baguette.
