Tuesday's Tasty Treat: Caprese salad with a twist

Tuesday, June 15, 2010
One of my all-time favorite summer salads is a caprese salad: big juicy tomatoes, creamy, fresh mozzarella and fresh, fragrant basil, drizzled with olive oil and balsamic vinegar with a sprinkle of kosher salt and freshly ground pepper. Yum. Yum!

On a recent trip to Wegmans, I discovered the kumato. It's a brown tomato with a mild flavor. It's not chemically engineered. It's all natural, and it's delicious! It's a bit sweeter than a tomato, which basically translates to a greater amount of natural fructose. Look for them with the tomatoes. They come pre-packaged rather than loose like most tomatoes.

Caprese Salad (serves 2)
2 kumatos, sliced
1/3 lb. fresh mozzarella, thinly sliced
3/4 cup fresh basil leaves, stems removed
Extra-virgin olive oil and balsamic vinegar, enough for drizzling
Kosher salt and freshly ground pepper to taste

Layer the kumatos, mozzarella and basil in any order you like. For the above, I started with a slice of grilled ciabatta bread, followed by mozzarella, kumato, and basil. Continue for 3 layers. Drizzle with olive oil and balsamic vinegar and sprinkle with salt and pepper.

This salad is also delicious when placed on top of a bed of mixed greens.

The perfect summer salad!


Bren said...

Nummy num. Looks like a recipe for the beach.

Pootsie said...

This looks like summer! What a treat! xo