This morning on KSEE Sunrise, Chef Roy Harland of the Elbow Room showed us how to prepare and simple yet delicious Caprese Salad.
People around the world never seem to tire of this classic combination of summer ingredients. When the perfect tomatoes are available (July through mid-October), be sure to enjoy this salad often. Here is one way to do it.
2 lbs Heirloom tomatoes, such as Brandywine,, Green Tigers, Yellow Pear etc.
8 ounces fresh mozzarella cheese ( 2, 4-ounce balls)
About 12 basil leaves
Extra virgin olive oil and Balsamic vinegar as needed
Kosher salt & freshly ground black pepper
Rinse tomatoes, cut out cores and cracks. Slice the larger ones into 3/8" thick slices. Cut minis in half and quarter the mid-size ones.
Cut each mozzarella ball into four rounds.
Arrange tomatoes & cheese artfully on four salad plates. Stack the more uniform slices alternately with the cheese slices. Tuck in two or three basil leaves. Be creative with all the colors & shapes. No matter how you plate this salad it's a winner.
Drizzle each salad a little balsamic vinegar and extra virgin olive oil. Season with Kosher salt and freshly ground black pepper.
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