We were fixing dinner for my husband's parents and I wanted to take advantage of the current crop of tomatoes. Caprese salad doesn't really require a recipe but I want to write down what I did because it was a bit different. I made a dressing the day before and let it chill so all of the flavors blended together.
Ingredients:
Dressing:
1/2 c chopped fresh basil
1/4 c olive oil
1/4 c balsamic vinegar
1 T fresh garlic
1/2 c chopped red onion
1/2 c chopped white onion
Salt
Pepper
Place all ingredients in blender and pureé. Adjust quantities according to taste. Chill overnight.
Salad:
4 or 5 fresh tomatoes, sliced
1/2 red onion, sliced thinly
1/4 to 1/2 fresh basil
4 to 8 oz mozzerella (whole milk kind is best)
balsamic vinegar
Salt and pepper
Spread dressing on bottom of serving plate. Arrange tomatoe slices, onion slices and mozzerella over dressing, using one onion and cheese to every three tomatoe slices.
Spread basil on top of tomato/onion/mozzerella. Sprinkle with balsamic vinegar. Season with salt and pepper.
Chill at least one our before serving.
This was very tasty. The tomatoes made the dressing a little runny by the time I served it, but it didn't really seem to matter. This recipe can be adapted to take advantage of your favorite ingredients.
No comments:
Post a Comment