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Ensalada Caprese

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Caravan Palace_PanicCaravan Palace: Panic  – Something Italian was just too obvious. I mean, clearly a delicious Caprese salad leads you to want something inspired by the Godfather. But in my mind, a Caprese salad is fresh, crisp and summery. It’s full of bold flavors and brings together a bit of zest and energy. The earthy basil pairs so well with the sweet tomatoes and delicate mozzarella, and then you top it all off with the zing of olive oil. So, I figured – what goes well with earthy, sweet, delicate and zing? Nothing better than a little group from France called Caravan Palace. The electro-swing sound is just what you would think – as complex and delicious as the perfect Ensalada Caprese.

 

 

 

Ensalada CapreseI know it’s not summer, and good tomatoes are hard to find. But for some reason, I just had my heart set on making a Caprese salad the other night. With a little luck, I did find some decent vine-ripened tomatoes in the grocery store. Be warned, however. They are notcheap at this time of the year – but during the summer, visit the farmer’s markets and get garden fresh tomatoes at a fraction of the price.

The thing with a good caprese salad is fresh, delicious ingredients. After all, there’s only a handful of them and you aren’t cooking anything – so you need everything to be at it’s very best to make the salad, well, it’s very best.

BONUS: This salad is incredibly simple to make, but it looks super impressive once it is all assembled.

 

 

Ingredients:

 

  • 5 to 6 vine ripened tomatoes
  • 1 bunch of fresh basil
  • 1 pound of fresh buffalo mozzarella
  • olive oil

 

How we did it:

  1. Pick the basil leaves off the plant or stems, wash and drain.
  2. Slice each tomato into approximately 4-5 thick slices.
  3. Slice the mozzarella into similarly sized pieces.
  4. On a nice serving plate, alternate placing a slice of tomato, mozzarella and basil leaf. Continue the combination trio to cover your dish.
  5. Before serving, drizzle with olive oil and a few twists of cracked sea salt.
Instead of just olive oil, whip up a quick honey-balsamic dressing. In a food processor, blend a ¼ cup of Balsamic vinegar, 2 to 3 tablespoons of olive oil, and a couple tablespoons of honey.
You can prepare everything ahead of time, but wait until you are ready to serve to drizzle the dressing.
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