Tomato Basil Salad (Caprese) 4 Ways (ME)

Caprese Stack Salad

Sometimes I take the basics for granted. For the past month I've been reveling in the sheer joy of fresh tomatoes and basil from my garden. I've made numerous variations on Caprese, a traditional Italian salad of Basil, Mozzarella and Tomato. Initially, I didn't put any of these on my website because I assumed it was too basic and too easy. Then I remembered hearing multiple people's surprise over the last few months when seeing this salad on a restaurant menu.

It is as good as it sounds. The flavors are simply stunning. I eat these combinations as often as possible in the peak months and I never grow tired of its perfection. Good Olive Oil and enough Sea Salt is key to the flavoring.

NOTE: Some varieties of Basil are particularly spicy and do not need ground pepper (Genovese Basil is a good example). You can taste and decide for yourself, but I suggest omitting ground pepper anytime a spicier Basil is used.

INGREDIENTS AND DIRECTIONS

FOR CAPRESE STACK

Yield: 1 Caprese Stack for sharing as an appetizer, or single dinner portion (with crusty bread)

• 1 Large Garden Fresh Tomato

• 6-12 Basil Leaves (one to two per tomato slice depending on tomato and basil size), rinsed and dried

• 1 Large Mozzarella Ball, sliced the same width as tomato, 1 slice per tomato layer*

• Extra Virgin Olive Oil

• Fresh Ground Sea Salt

• Fresh Ground Pepper

*My local market was out of large Mozzarella, so I made due with small Mozzarella balls sliced in half for the Caprese Stack and Traditional recipes. I used a few small pieces of Mozzarella per layer.

1. Slice Tomatoes and Mozzarella in even widths.

2. Layer as follows: Tomato, Basil, Mozzarella. Drizzle generously with Olive Oil and dust with Salt and Pepper on each layer. Repeat until you run out of Tomato and Mozzarella. Enjoy!

Traditional Caprese - a large mozzarella ball, sliced, is ideal.

FOR TRADITIONAL CAPRESE

Yield: 1 Caprese Salad for sharing as an appetizer, or single dinner portion (with crusty bread)

• 1 Large Garden Fresh Tomato

• 6-12 Basil Leaves (one to two per tomato slice depending on tomato and basil size), rinsed and dried

• 1 Large Mozzarella Ball, sliced the same width as tomato, 1 slice per tomato layer

• Extra Virgin Olive Oil

• Fresh Ground Sea Salt

• Fresh Ground Pepper

1. Slice Tomatoes and Mozzarella in even slices.

2. Layer as follows: Tomato, Basil, Mozzarella. Drizzle generously with Olive Oil and dust with Salt and Pepper on the tops. The only difference here - don't stack, spread it out in single layers. Repeat until you run out of Tomato and Mozzarella. Enjoy!

Caprese Mini-Skewers, perfect bite sized appetizers.

FOR CAPRESE MINI-SKEWERS

Yield: 12 Appetizer Bites

• 12 Small Garden Fresh Cherry Tomatoes

• 24 Small Basil Leaves (one per tomato slice), rinsed and dried

• 12 Small Mozzarella Balls

• 12 Toothpicks

• Extra Virgin Olive Oil

• Fresh Ground Sea Salt

• Fresh Ground Pepper

1. On a toothpick pierce one small cherry tomato, one small Basil leaf folded in half, one small Mozzarella ball and one more small Basil leaf folded in half. Lay on a large plate. Repeat until all ingredients are gone.

2. Drizzle mini-skewers will Olive Oil and dust with salt and pepper. Eat all contents off one toothpick in one bite - yum! Enjoy!

Caprese Spinach Salad

FOR CAPRESE SPINACH SALAD

Yield: 1 Individual Salad

• 2 Cups Fresh Spinach

• 8 Fresh Basil leaves, rinsed and dried, torn into large pieces

• 1 Medium Garden Fresh Tomato, cut into chunks

• 12 Blueberries

• 5 Small Mozzarella Balls, cut in 1/2

• 1/2 Tbsp Extra Virgin Olive Oil

• 2 Tbsp Local Honey

• 1 Tbsp Red Wine Vinegar

• Fresh Ground Sea Salt

• Fresh Ground Pepper

1. In a small bowl combine Spinach, Basil, Tomatoes, Blueberries, and Mozzarella Balls.

2. Drizzle salad with Olive Oil, Honey and Red Wine Vinegar. Dust with Salt and Pepper. Enjoy!