I love a good Caprese salad and I realized it has been since late last summer that I've made one. This is another one of those dishes where I don't have an actual recipe, but I will share with you what I love to put in it.
Heirloom tomatoes: Unfortunately they are not ready yet in WA, but these beauties came from CA.
Mozzarella cheese: Fresh from the local farmer's market. The freshest only lasts a week, and a tip I learned from the producer is a good one. Never actually touch the cheese you don't want to immediately eat - no matter how clean you think your hands are the bacteria on your fingers will leech onto the cheese and cause it to go bad faster.
Basil: Fresh from my plant on my kitchen counter.
Red onions: I love to add a very thinly sliced red onion for a little extra kick.
Basil olive oil & balsamic vinegar: I like the flavor of basil olive oil a lot and it really works well with this dish. You can see much of the oil or balsamic because I put it on the tomatoes, and in retrospect, I should've added another layer on top of the cheese.
Things I learned from this recipe:
Only the freshest ingredients work for this dish.
Would I make this recipe again?:
Definitely
The recipe:
Please see above.