Friday, October 22, 2010

Ode to Caprese Salad AND a Recipe!


Want some food on a yacht?


I can tell you that I want some food on a yacht... Caprese salad, I miss you. I miss the simple flavors of the buffalo mozzarella mixed with tomatoes, basil, e.v.o.o. (how Rachel Ray says extra virgin olive oil), balsamic vinegar, and sea salt.

I miss you like a couch by the window during a snow storm misses a friend to sit and read To Kill a Mocking Bird on it. I miss you like a surfer misses a good set of waves. I miss you like my new black and red cardigan misses the oh so needed black tank top to go under it. Point being, I miss you.

But! Thank goodness for moms, gardens, and fresh tomatoes. Did you know that one can just about mimic a caprese salad here in the United States? I wouldn't have thought this to be possible because I thought that only in Capri Italy could one eat a caprese salad (yes, it originated in Capri) except that I learned a little secret. It is this -

1 - Fresh tomatoes and basil make the best caprese salad

and

2 - Mom's who grow fresh tomatoes and basil in their garden so that their daughters can make caprese salad are the best ever

Another few big tips. First, the secret to a good caprese salad is the right cheese. Now costco has the closest thing to buffalo mozzarella (the cheese you would use in Italy on your caprese salad). If you look in their cheese section, you will find a cheese called BelGioioso. Next to Italy, this cheese is as good as it gets and it makes for a pretty tasty salad. Second, not all e.v.o.o. is the same. Did you know that you can tell the quality of e.v.o.o. by the amount of times that the olive has been pressed? For this salad, you need a good olive oil. You want to buy one that says first cold press on it. This means that the olive was only pressed once so that you are getting the best and freshest olive oil.

Ok so a Caprese salad is pretty easy to make. All that it entails is a layering of fresh tomato, followed by an equal size of sliced belgioioso, and a big piece of basil. After I have layered all of these ingredients on top of each other, I sprinkle the salad with course sea salt. I then drizzle e.v.o.o. lightly but evenly over the salad. Sometimes if you like, you can put balsamic vinegar over your caprese salad for another tasty treat. Yum!!!

And this is how you can have a taste of Italy right here in the U.S. :)


2 comments:

Rachael said...

I love caprese salad, but you know what I love more? Putting it under the broiler for about 10-15 minutes, just enough to get the cheese a little melty and golden and the tomatoes warm. Leave the basil off till the last minute or two, you want it wilted and warmed, not burnt.

And if you have a Trader Joes near you (I'm not sure if they have them in Utah), you can get real buffalo mozzerella there. :)

jaimie said...

Racheal, that sounds super yummy! I am going to make caprese salad again tonight for my brother, I will have to try that :) Sadly no Trader Joes in Utah :( I didn't know you are a blogger. I am going to start reading your blog :)