Wednesday, July 19, 2017

Summer "Cooking": Caprese Salad


Welcome to another edition of lazy summer cooking, but this time, we're not even really "cooking," just slicing, seasoning, and stacking food to make a crazy delicious (and crazy easy quick) meal-- Caprese salad!

Our version of Caprese salad needs 7 ingredients:
1. Tomatoes
We got our large tomatoes from the Tower Grove farmers' market. I love heirlooms because you never know exactly what color you'll get on the inside! Plus, they come in such a variety of gnarly shapes. And, they really are the most delicious tomatoes for this salad. 


2. Mozzarella
We get our Marcoot Creamery mozza from Local Harvest (and definitely need suggestions on where we can find fresh mozza! or burrata!)


3. Basil
Basil is the easiest herb to grow-- I should know because I've successfully grown tons of them! And basil thrives in this Missouri heat! Whatever we don't eat in our Caprese salads, Ben and I make into pesto and freeze until we need it!

4. Salt
5. Pepper
6. Olive Oil
7. Balsamic Vinegar

The steps to make said salad are super easy: just slice the mozza and tomatoes into rounds and make a chiffonade of basil. Then, build the salad with alternating layers of mozzarella and tomatoes, making sure to season with salt and pepper in between each layer. Top the entire plate with basil, olive oil, and balsamic vinegar. 

That's it! 

We usually eat our Caprese salad on its own, but if we're feeling indulgent, we slice up a baguette!


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