Living Through the Arts

Time for a Caprese Salad
Yves M. Larocque
Food | CookingMay 26, 2010

The Caprese of our Studio Italia

Today, 33 degrees in Ottawa (Canada), 32 in Barranquilla (Colombia), only 27 in New York (USA); definitely time for a Caprese Salad!

For 5 persons (with a nice appetite)

Ingredients

1 small romaine lettuce (optional), but good when you are hungry!

5 large beautiful tasty tomatoes

¼ cup of extra virgin olive oil

2 to 3 tablespoons of balsamic vinegar

5 small packages of fresh buffalo milk mozzarella cheese packed in water

25 whole basil leaves

salt and pepper to taste

Preparation

Clean, tear and put the romaine in the serving bowl.

Slice tomatoes about one quarter inch thick and put also in the bowl.

Put the whole mozzarella cheeses, yes in the bowl.

Scatter the basil leaves, in the… bowl.

Pour on salad the olive oil, and a drizzle of balsamic vinegar.

Add salt and pepper to taste.

Serve with sprezzatura!

Serve with a dark whole wheat bread and why not with a beer, preferably a “blanche” (white) on lees. A rosé would also be nice in that heat!

 

by | May 26, 2010 | Food | Cooking

1 Comment

  1. Rozenn
    Rozenn on May 26, 2010 at 8:53 pm

    Magnifique recette pour l’été…j”ai bien l’intention de l’essayer.
    Merci/Muchas gracias Monica y Yves.

    Rozenn

     
    Reply

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