Caprese salad is usually just a layered little dilly-ma-bob with mozzarella, tomato, basil leaves, and a drizzle of olive oil, balsamic, and maybe some fresh-ground pepper and sea salt if you’re lucky. While it’s okay, the format doesn’t allow for the flavors to properly mingle and marinate. Thus, making it like you’ll learn in this post is unquestionably superior…
- Diced water-packed mozzarella
- Roughly-chopped basil
- Several ripe tomatoes cut into wedges
- 2T extra virgin olive oil
- Lots of fresh-ground black pepper
- Plenty of salt
- 1-2T of balsamic vinegar
- Mix all ingredients and let sit for several minutes to half hour to let the salt and vinegar start to draw the liquid out of the tomatoes.
Optional ingredients – Kalamata olives, roasted red peppers, diced salami, greens – particularly arrugula
And, if I failed to entertain you in the video and description above, you may prefer to try Coolio’s recipe. He’s seems pretty excited about it (and he keeps his money spice between breasts, which I should try sometime to see if it enhances the flavor). I wouldn’t let your kids watch this one. Yeah, I know he’s just making a salad, but… I clearly need to get a couple of “Sauce Girls” in my videos (Jenny? Deb?). Someday when I moves on up yo. BTW, this is actually one of the funniest videos on the entire internet if you “axe” me. Shaka Zulu!