Monday, September 22, 2008

Caprese 2.0


I can't seem to get enough tomatoes this summer. I just want them at every single meal. This salad was another take on a Caprese. The main elements are there, tomatoes, mozzarella, basil, olive oil, but I also added some extra oomph to it. Underneath is a bed of spinach and field greens tossed with basil, Italian parsley, olive oil and a lovely balsamic vinegar I bought recently. This new bottle of vinegar is much more fruity and stronger than my previous bottle. I like it but it is such a distinct taste that I need to make sure I don't use in any recipes that just call for vinegar. I also have to learn how to temper the flavor. Maybe with a little sugar. Hmmm, I think I will start experimenting. I think it would be great with some garlic though. I usually do the simplest vinaigrettes, just olive oil and vinegar mixed with salt and pepper. But more recently I have been adding shallots and dijon mustard. Perhaps I should be less lazy and do this more often!

To the salad I also added some sliced red onion for crunch and spice. I am not a huge fan of onions, but I like the essence of them. Often times I will make a salad with onions and simply not eat the actual pieces of it, the juices give me enough flavor. John and I sat on the couch and shared this large plate of goodness. Healthy, tons of flavor, I really can't ask for any more!

2 comments:

mostly_useless said...

i went to the north beach restaurant last month, and their fresh mozz was so amazing, i have no idea where they get it. but it's just the teeniest bit funky. i guess that means it's aged. i ate all of it. there was a lot. it looked like french vanilla icecream.

Candice said...

I was addicted to tomatoes this summer as well. I even convinced my father to purchase some heirloom tomatoes for me to grow (with his help). My favorite by far is the Cherokee Purple. I don't know how to describe the taste except magnificent. Another summer fave was the Rose D'berne not quite as acidic as other tomatoes with a rather subtle but sweet taste. The tomatoes were so juicy that the salads I made with them throughout the summer almost didn't need any vinagrette/dressing.