Sunday, August 15, 2010

RECIPE: Summer Caprese Salad

From Molto Gusto: Easy Italian Cooking By Mario Batali and Mark Ladner

10 oz. fresh mozzarella (I used burrata)
1 1/2 lbs. assorted ripe tomatoes
2 tbsp champagne vinegar
6 tbsp evoo
1 cup mixed fresh basil leaves
Maldon or other flaky sea salt

1. With a sharp knife, cut the mozzarella into 1/2-inch thick slices. Transfer to a serving platter, reserving any milky liquid from the cheese in a small cup.

2. If using cherry or grape tomatoes, cut them in half; reserve the juices. Core the remaining tomatoes and slice them, reserving the juices. Arrange the tomatoes on the cheese.

3. Whisk the vinegar, reserved tomato juices, any liquid from the mozzarella, and the olive oil together in a small bowl.

4. Tear the basil leaves over the salad. Pour the vinaigrette over it, sprinkle with salt, and serve.

Submitted by Vicki Boyne

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