Dreamy's Delights

It's all about the food!

Caprese Salad

on May 29, 2013

Caprese Salad is almost the most basic thing you can make. It has a whopping five ingredients (seven if count salt and pepper). What makes MY caprese salad amazing is that I’m using mozzarella that I made myself and basil that I grew myself. Later this summer, I’ll even be able to use my home grown tomatoes. How’s that for home made! lol

So the recipe is really simple. Slices of mozzarella cheese layered with a basil leaf and a slice of tomato, topped off with either olive oil or a balsamic vinegar reduction (or just the vinegar out of the bottle if you’re lazy like me).  Sprinkle with a bit of salt and pepper if you choose. I don’t but Jene loves lots of black pepper on his. 🙂

To me, this recipe is the epitome of summer decadence. If you’re lucky, you can eat it with tomatoes that are so fresh from the vine that they’re still warm from the kiss of the sun.

A note about the balsamic vinegar reduction. Reducing the vinegar will give you a thick, syrupy sauce to make graceful and elegant zig zag lines across your salad. It also refines and concentrates the flavor. If I were serving this for a party, I would make the reduction. When it’s just Jene and I and just a couple of bites worth, I don’t bother. 🙂

And here’s a lovely picture of my salad that I’m about to eat!capresesalad

You can see a tiny little corner of basil leaf sticking out from the top right bit. It’s lovely to be able to wander out onto the desk and pick a couple of basil leaves for this. I’m growing Genovese Basil and African Blue Basil. This particular one is the African. It’s milder than the Genovese which makes it rather nice for this dish. The basil flavor isn’t quite so over whelming. Enjoy!

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