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Capri Salad
Fresh mozzarella is a soft, fresh ball of cheese packed in water that’s not left to age in a cheese cellar. The longer the cheese ages, the more the moisture evaporates, resulting in a cheese with a stronger flavor and a harder texture.
Sometimes you’ll even see mozzarella balls called “buffalo mozzarella” (mozzarella di bufala). Buffalo mozzarella definitely tastes better but it’s more expensive because it’s imported from Italy. Stick with cow’s milk mozzarella.
What You'll Need: Serves 4-5
- 2 large fresh mozzarella balls
- 4 medium tomatoes, about the same size as the mozzarella balls
- 16 fresh basil leaves
- 1 cup lettuce leaves for the plate
What You'll Do:
1. Slice the mozzarella balls into quarter-inch slices. (Sometimes it’s easier to slice this cheese with a serrated or steak knife.) Cut the stems out of the tomatoes using a short paring knife. With your serrated knife, slice the tomatoes across the stem into quarter-inch slices.
2. To Assemble: Spread the lettuce out on a dinner plate or platter. Place a slice of tomato, cheese, basil so each slice is overlapping. Continue the circle in the same order until everything is used up. Drizzle with dressing and sprinkle with salt and pepper just before serving.
Hot Tip: Cover with plastic wrap if you’re not serving the salad immediately and keep in a cool place. Never refrigerate tomatoes because the cold will change the tomato’s texture.
Other ideas: You could also alternate sliced cucumber or thin slices of red onion.
Dressing:
- 1 tablespoon balsamic vinegar
- 2 tablespoons extra-virgin olive oil
Stir together in a glass measuring cup and pour over the salad. Season with salt and freshly ground pepper.
Tools:
- Serving plate or platter
- Cutting board
- Serrated knife
- Glass measuring cup
By: Anne Vassal
POSTED IN Recipes
