Caprese salad is a simple and delicious summertime
treat. Traditionally it has only tomatoes,
mozzarella, basil, salt, pepper and olive oil. The key to this salad is having fresh tomatoes
which is why I cant wait until mine jump off the vine into something awesome
like this. Over the years, we have
changed the way we make it. We first
would do the traditional tomato and mozzarella, with a little red onion, cut
them into rounds and line them up in a spiral like you sometimes get at restaurants. I came to the conclusion that this looks
kinda cool at first, but it is cheesy, annoying to do, and harder to eat! Mandi also found that cucumber adds a great freshness
to this salad and makes it even better for summer. Here is what I like to call Mandi’s version of
a Caprese salad.
Clean the skin and seeds from the cucumber and dice it.
Mandi is very happy about her new tomato corer. I told her it is a unitasker, but she says it is very helpful anyways.
She has a very specific tomato method.
Slice red onion as thin as possible. We like to soak them in cold water for a few minutes to tone them down a bit.
A “chiffonade” of salami, and a rough chop of basil
Salt the tomatoes and cucumber.
I like to use the bigger pieces of mozzarella and chop them into squares because I think they have more flavor, but we were in a hurry today so I got these. They also look better for website picture taking purposes.
Add as drizzle of olive oil and balsamic, then mix it all up nice.