Easy Caprese

Labour Day has come and gone once again. After a Summer that wasn’t that hot (pun intended), there’s definitely an Autumn feel to the past few days. PIVOT squirrel-closeup-detail


I’ve been focusing a lot on my painting, which had taken a place on the back-burner these past months. I should be in the Studio working on jewellery and I should be focusing more on my last few gemmology assignments, but painting fever has hit and I have to comply if I’m at all able to. Maybe it has something to do with all of the tomatoes that we’ve been eating from the garden? Today’s tomato dish was a lite and fresh tasting Caprese Salad, but I think making more tomato sauce will be in order.


If you don’t already know, Caprese Salad is about the easiest thing to make, and is an especially convenient way to use up a few garden tomatoes–the flavour of garden grown tomatoes is really enhanced this way.


Take about 1/2tsp of Sea Salt and throw it into a large bowl. Remove the leaves from about 5 generous sprigs of Basil and roll the leaves up in your hand lightly to make a cigar shape. Cut the leaves into the bowl along with your salt and smoosh the cut leaves into the salt a few times to release the fragrant, tasty oil from the Basil. Add about  1/4 of Olive Oil to the mix. The oil tastes better if it’s allowed to infuse for a day or so, but if you’re in a hurry, you can finish (and get to eating) your salad in just a few minutes. Although you can buy Buffalo Mozzerella in a large ball and cut it into medallions, I tend to buy mini Cow’s Milk Boccacini in a tub (very similar to unripened Mozzerella, less expensive and easier to find) from the deli fridge and cut up the pieces into more bite-sized pieces (with kitchen scissors or a sharp knife) and add to the bowl with the olive mixture and stir. Add about 5-6 large RomaTomatoes chopped into bite-sized pieces and voila. Traditionally, larger Tomatoes and Fresh Buffalo Mozzerella are sliced into medallions and drizzled with the oil and basil mixture, or the basil leaves are left whole and served on top of the slices. But I find my way a little more flavourful and easier to  store and serve. Traditionally, it’s served as a Starter or Antipasto, but sometimes I eat it as a meal with bread.

Some people also like a drizzle of Balsamic Vinegar with their Caprese Salad–I find that it over powers the flavours. There are no rules!

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