Caprese salad
With no heating involved, is preparing a salad classified as food prep rather than a form of cookery? Does it actually really matter? Whatever method is used to prepare a meal, if good quality ingredients are used and it tastes great, it’s all good in my book. It does not have to be complicated. Sometimes simple is best, no need to mess with perfection.
The key to a great Italian Caprese salad revolves around the quality of ingredients used. Fresh basil and sweet tomatoes of varying form are essential. I always like to use buffalo mozzarella cheese. It has a creamier flavour and melt in the mouth texture which is a cut above the cheaper varieties. The quality of olive oil and balsamic vinegar also play a huge role. It’s worth having a really good bottle of extra virgin olive oil and balsamic vinegar in the cupboard. Spending a bit more on these two ingredients will propel your salads and dressings to the another level. A little goes a long way and they can last a few months.
Chop the tomatoes into quarters, I’m using cherry tomatoes here, place on a large serving plate. Tear the mozzarella into pieces and add to the tomatoes. Chop up the basil leaves and scatter over the top. Drizzle over the extra virgin olive oil and balsamic vinegar. Add salt and black pepper. Simple, fresh, perfect.
I was going through my music library trying to find a tune to soundtrack this salad and ended with this choice. John Barry – “Tears”. These tears are full of romantic taste bud enticing joy!
