Sunday, January 1, 2012

#69 The Case of Caprese Salad

You've heard the advice about fashion that if you haven't worn an item in your closet during the last year, you should revise it or reject it.

Is it surprising to you that this counsel works as well in the kitchen as it does in the dressing room?

The reason I bring this up is I looked over my recipes the other day and realized I hadn't made my Caprese Salad in a year or more. What? It's a totally yummy, healthy, easy recipe! Why was I depriving myself?

My conclusion was that the presentation was a little too fancy for me. Most of us need inspiration for every day, not for entertaining. Moreover, I don't know about you but even the meals I host for guests are meant to feel laid back, comfortable, homey and welcoming. So I ditched the fancy.

Here's my new and revised Caprese Salad. I eat it more often.

Caprese Salad

4 tomatoes, cored, ends trimmed, sliced
2 large globes buffalo mozzarella or bocconcini, sliced

1 cup fresh basil leaves
olive oil for drizzling

balsamic glaze for drizzling

Arrange the tomato slices on two plates. Top with the cheese slices, tucking a few of them under the tomatoes. Aim for a pleasing, random look. Scatter on the beautiful, intense, fresh basil leaves. Drizzle with the olive oil, then the balsamic glaze. Salt and pepper to taste.

Serves 2.


  1. Where do you find 'buffalo' mozzarella? Love the photo and the flavor combos. :-)

    1. Hi Patti,

      Nice to hear from you again. Buffalo mozzarella is made from buffalo milk and is considered the very best mozzarella. I've bought it in a plastic container in the cheese section of my grocery store. Often I replace it with the more economical bocconcini.