My better half & I just call it “caprese”. Originally it’s the ultimate summer treat: red tomatoes, white mozzarella, green basil leaves. However, as long as you can organize fresh, ripe tomatoes & have some pot w/ fresh basil on your window sill you can do “caprese”!
My better half & I like to do “caprese” as a light weeknight dinner accompanied by some Italian bread (or French bread…).
“caprese” is a fast dish: fast prepared & fast enjoyed – be sure: there arn’t any leftovers – never!
We need only few basic ingredients, but these should be excellent…
- ripe tomatoes
- creamy buffalo mozzarella
- fresh basil leaves
- a very good olive oil
- a very good balsamic vinegar.
We start with preparing a plate by adding olive oil & balsamic vinegar. Next step is adding salt & pepper. You need not mix it or shake it vigorously like a vinaigrette… just pour it on the plate!
Now the tomatoes: we prefer small tomatoes like cherry tomatoes or plum tomatoes which will be cut in halves. If you got larger tomatoes just cut them in slices.
Take half of a tomato (or a slice!) & put it face down in the oil-vinegar mess & rub in the mess. Then put it face up & let it rest on the plate.
After having processed all tomatoes cut the mozzarella in pieces: adjust the # of mozzarella pieces to the # of tomato halves.
Each tomato half is covered w/ mozzarella!
Now the final touch: each tomato-mozzarella pair get its basil leaf!
“caprese” is best served together w/ some fresh Italian or French bread. You’ll need the bread especially for soaking up the delicious mix of oil & balsamic vinegar!
The businesswoman with too many office hours thinks
That’s just brilliant! I like “caprese”, had it often at Italian restaurants – & now it’s so easy & fast to prepare! The fresh basil isn’t difficult to provide, but ripe tomatoes during autumn may be a challenge!