This summer my other half decided we should grow Tomato plants in our Yard. Unfortunately, when I went out to see if I could find a couple for a salad, I discovered the Chipmunks had feasted on our entire crop!
Fortuitously, at this time of year in NY we are blessed with markets selling wonderful local Heirloom (Heritage in the UK) tomatoes, so I was quickly able to replace them and rustle up these simple but delicious salads, originating from the Isle of Capri, Italy which are perfect as a starter or for lunch on a warm Summer’s day
The secret to these salads are high quality ingredients. Only the best will do them justice!
A Caprese salad requires: One Heirloom tomato sliced in thick medallions horizontally – one ball of Italian Buffalo Mozzarella, sliced the same way (the stuff from Italy is easy to come by in the US and its texture, soft sweet creamy center is unbelievable) – a handful of fresh Whole Basil Leaves and – a good Cold Pressed Italian Extra Virgin Olive Oil (I used a Tuscan variety sold by Whole Foods) – an aged Italian Balsamic Vinegar – Black Pepper.
The Tricolore salad (named after the Italian Flag its colors match), uses identical ingredients but add – a ripe Avocado
This one couldn’t be easier, lay the Tomatoes and Mozzarella on a plate in one line, inserting a Basil leaf between each slice of Mozzarella and Tomato, drizzle the salad with the Oil and the Vinegar, garnish with torn Basil Leaves and fresh rough ground black pepper – serve with a crusty Tuscan bread covered in Pesto.
For the Tricolore use the same amount of ingredients, but this time, insert the slices of Avocado after each slice of Mozzarella
Italian perfection in less than 10 minutes!