Receta Caprese Salad
Caprese Salad
I love tomatoes. Every year, I can hardly wait for spring because it means not only sunshine and lighter clothes but the varieties of juicy red tomatoes that suddenly take up residence at my local market. When tomatoes are in season, I eat them every dayin one form or another, and I never tire of a Caprese salad–tomatoes and bocconcini cheese drizzled with an olive oil dressing and topped with a chiffonade of fragrant basil. Even better with a few thin ribbons of balsamic glaze. It’s easy to make your own.
I was fortunate enough to find some sweet campari tomatoes at my local market the other day and have been gobbling down this salad every since.
To start, cut the tomatoes in quarters and arrange on a plate with some slices of small bocconcini cheese. Season with sea salt and freshly ground pepper.
Here is the dressing I use. It’s enough for 4 servings.
Mix together in a mason jar with a lid:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon white wine vinegar
- 1 clove garlic, minced
- pinch salt
- pinch pepper
- 1/2 teaspoon finely chopped parsley
Drizzle the dressing over the tomatoes with a spoon. Garnish with chopped basil; to chiffonade, roll up a few basil leaves tightly and chop crosswise, creating fine strips.
To make a balsamic glaze: pour a bottle of inexpensive balsamic vinegar into a saucepan and bring to a boil. Lower heat and simmer until all the water evaporates, leaving a thick syrup–twenty minutes or more. It can keep in a plastic container in the fridge for ages. I put mine in a squeeze bottle and squeeze it on salads, roasts, and even fruit.
Buon appetito!