“To make a good salad is to be a brilliant diplomatist–the problem is entirely the same in both cases. To know exactly how much oil one must put with one’s vinegar.” – Oscar Wilde
This blog post will be short and sweet. It's tomato season. Do you wait all summer long for those ripe off the vine tomatoes like I do and then eat as many as humanly possible in the few weeks they are available?
I have been volunteering at a local farm (Artisan Gardens CSA) one day a week and I have been gifted some beauties- large, misshapen heirlooms so juicy and flavorful they make me giddy! So I did what any tomato loving gal would do and made a caprese salad. I used a vinaigrette to add some flavor. I know a lot of people drizzle caprese salad with balsamic vinegar, but I find it a little too sweet for my taste in this application. But if you prefer Balsamic, by all means use that. I am not the vinegar boss of you, afterall! : )
Deconstructed Insalata Caprese- serves 6
4 medium sized Heirloom tomatoes,any variety, sliced 1/3" thick*
1 16-oz. tub of fresh mozzarella pearls (or fresh mozzarella ball, torn into pieces), drained and patted dry.
1 Tablespoon. red wine vinegar
1 teaspoon Balsamic vinegar
3 Tablespoons Extra Virgin olive Oil
1/8 teaspoon garlic powder
1/4 teaspoon dried oregano
kosher or sea salt
coarse ground black pepper
6 good-sized fresh basil leaves, cut into chiffonade
1. For dressing: whisk together vinegars, garlic powder, oregano and a pinch of both salt and pepper. Slowly drizzle in olive oil, whisking continuously. Set aside.
2. On an oblong platter, arrange tomato slices, slightly over-lapping in two or three rows.
3. Season tomatoes lightly with salt
4. Place mozzarella pearls or pieces evenly down the center of the tomatoes.
5. Re-whisk the vinaigrette and drizzle over the top of the salad to taste.
6. Sprinkle the fresh basil evenly on top of the salad and serve. Served at room temperature for best flavor.