By the time mid-summer rolls around, the last thing I want at a picnic is another bland potato or pasta salad. A salad that never gets tired or disappoints is the classic caprese salad. I have made variations of this recipe several different ways.
Each time I learn something new that makes the next variation even better. This version of the Italian delight is by far my most favorite way to make it. I use a mixture of heirloom tomatoes for maximum flavor and tiny fresh mozzarella balls sliced in half.
As you can tell, the recipe is quite simple. Just remember. Focus on the quality of the ingredients. Make sure the tomatoes were picked at their prime ripeness, and the balsamic vinegar isn’t the cheap stuff that tastes like brown water.
2 pints fresh tomatoes
½ cup fresh basil, finely chopped
16 oz fresh mozzarella, drained and halved
4 Tbl. very good balsamic vinegar
2 Tbl. good olive oil
½ tsp. kosher salt
½ tsp. freshly ground black pepper
Slice the cherry tomatoes in half lengthwise and place in a medium sized mixing bowl. In the same bowl, add the chopped fresh basil and mozzarella.
Add the balsamic vinegar, olive oil, salt and pepper to the cheese and tomato mixture. Toss lightly and serve.