Image Credit: Meghan Hawes
I enjoyed my first authentic Caprese Salad when I was studying abroad in Italy. I have been trying to recreate it since then. I think that I have come pretty close. The taste of the mildly salty mozzarella cheese with the vine ripe summer tomatoes and the compliment of the fresh garden basil together is heaven in your mouth. I didn’t even mention the good olive oil and balsamic vinegar! To tell you the truth, I think what would make this recipe perfect would be if I could find some fresh buffalo mozzarella in the states! I’m pretty sure that is the key to the perfect Caprese, however…. This recipe still hits the spot every time.
CAPRESE SALAD Meg’s way
Ingredients:
4 large vine ripe tomatoes
1 precut package of Mozzarella
1 bunch fresh basil (enough basil leaves to go in between mozzarella and tomatoes
Good Olive Oil { I recommend L’Estornell Extra Virgin Oil which is Spanish EVOO. Can be found at William Sonoma for $30}
Good Balsamic Oil { I recommend the brand named Oliver. This too can be found at William Sonoma. The cost is $22.50. I promise you, it’s worth the price.}
2 pinches of sea salt or to taste
Assembly:
If you have a long skinny trey, this works best and looks the nicest for the display of your efforts.
First, I cut the tomatoes so they have the most length. Not too thin or the tomatoes will turn into mush. Set aside. Secondly, I separate the precut mozzarella and set aside. I then take the basil and separate the full leaf from the vine. Make sure to not leave any thick vines behind. You just want to see the leaf. Now, it’s time to assemble!
For me, it’s easiest to layer the tomato and mozzarella first one by one. When you run out, take two basil leafs and put in between the tomato and mozzarella. Make sure it looks neat and uniform. When this is done, take your good olive oil and drizzle on top to your liking. Don’t drown it however. This is a very light dish. Repeat step with the good balsamic vinegar. At the end, pinch sea salt on top of the salad. This will bring out all the flavor!
Ready to serve! If you would like to make this ahead of time for a dinner party your going to or at your home to serve later, assemble the tomato, basil and mozzarella and refrigerate. When you’re ready to serve, then put the olive oil, balsamic vinegar and sea salt on. It’ll be fresher for your family or guests.
Enjoy!!! I know I do every time I make this.
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Very nice Meghan!
Thanks Julie!
I could eat this for breakfast, lunch and dinner for the rest of my life. :)
Let’s make it tonight!
…and it was delicious again! :))
my mouth is watering!
Mine too… hahahah
Looks amazing, want one right now!
us too!
someone suggested adding a very thinly sliced walla walla sweet onion
I was lucky enough to have Meg make this for me and it was reeeeeeeally good :)
Aw, thanks honey!