Tuesday, June 29, 2010

Caprese Salad

This weekend we got lucky with a happy coincidence. Harris Teeter had a sale on the Perlini Mozzarella and hot house tomatoes, and Chris' basil was running wild. The result? Only the best caprese salad I've had this side of the Atlantic! OK, so maybe it wasn't the best, but it was pretty good. We ate it while we watched the U.S.A. soccer heart breaker, but at least our taste buds were happy.

This is definitely a recipe to entertain with or if you have any extra, and I don't think you will, you can always toss with cold pasta for a heartier salad. Quick disclaimer, these measurements are approximations. I'm fairly undisciplined in the kitchen and rarely ever use my measuring cups or spoons. I swear I'll reform when I get a dish washer! Until then consider these suggested measurements for your own creations.

7 oz. perlini mozzarella (mozzarella balls the size of marbles)
2 ripe hot house tomatoes diced
1/4 cup fresh basil, made into ribbons
1/3 cup fresh parsley, rough chopped
1/2 of a small red onion sliced fine
1/2 cup of olive oil
3 tablespoons balsamic vinegar
Salt and pepper to taste

After chopping and slicing, toss all the ingredients together and let sit for about 30 minutes for all of the flavors to meld together. Serve with bread or crackers.

P.S. I'll try and get a picture of this up on the web soon!

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