Ahh, one of our favorite dishes in the summer; fresh tomatoes, buffala mozzarella, and fresh basil layered together, and then drizzled with olive oil and sprinkled with salt and pepper.
Caprese salad is a popular Italian summertime dish. The dish incorporates the colors of the Italian flag, and uses the freshest summer ingredients.
Tester's Notes
I just received a beautiful pile of late summer heirloom tomatoes from a gardening friend. Although Caprese Salad is typically a dish made to celebrate the beginning of summer, I couldn't think of a better way to say farewell to the season than with the simple addition of basil, olive oil, salt, and pepper.Kathryn followed the more classic method of layering slices of tomato, mozzarella, and basil; however, I prefer the more rustic look of big wedges of tomatoes and cheese. Either way, it's delicious. - Nealey
Caprese Salad
Serves 4 as an appetizer8 ounces fresh mozzarella
2-3 tomatoes
1 bunch basil
Extra-virign olive oil
Sea salt
Black pepper
Slice the mozzarella and tomatoes into thin slices. Lay tomato slices on a platter, top with a leaf of basil, and then layer with mozzarella. Drizzle with olive oil and sprinkle with salt and black pepper. Serve immediately.
(Originally published 08/21/2008)
(Images: Nealey Dozier)
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Earlier this week we tipped you off to what Slate calls the "ideal ingredient to complement watermelon" feta. It's true: the salty creaminess of good feta turns watermelon from a simple treat into something dressed for a dinner party. It's still very simple here's how I like to make my own watermelon and feta salad.
This salad is ultra simple. I cut up about half a small watermelon (see the easiest way to do that here) and toss it with a few things to bring out its flavor. A dash of rice vinegar balances the sweetness and makes the salad even juicier.