Caprese Salad

By • August 22, 2009 • 1 Comments


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Author Notes: This caprese salad is a combination of my favorite flavors that I was introduced to in Brooklyn, NY. I spent a short time in Brooklyn and fell in love with my neighborhood, my neighbors and the FOOD. A Brooklyn wine bar, DOC, serves a caprese salad with Buffalo mozzarella. This was my introduction to this creamy, rich mozzarella, and I have never gone back. My other favorite nook is Rose Wine Bar. I once overheard the Italian owners claim that if they could have one food for the rest of their lives it would be arugula. A few years later, and I'm still making this incredibly simple, fresh salad and remembering my time in Brooklyn. The tomatoes make it or break it. So buy them fresh and enjoy!CatherineTornow

Serves 4

  • 4 handfuls fresh arugula leaves
  • 2 Heirloom Tomatoes, thickly sliced
  • 4 pieces buffalo mozzerella
  • 1 bunch fresh basil leaves, torn
  • 1 pinch kosher salt
  • 4 dashes extra virgin olive oil
  1. Place a bed of arugula on each of four plates.
  2. Slice tomatoes horizontally about 1/4 inch thick, and lay 4 slices on top of each bed of arugula.
  3. Center a large piece of creamy buffalo mozzarella on top of tomatoes. You really can't have too much.
  4. Drizzle extra virgin olive oil on each salad, and lightly sprinkly salt on top.
  5. Finish by tearing fresh basil leaves over each salad. (You really can't overdo the basil either.)

Tags: Salads, Summer

Comments (1) Questions (0)

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about 1 month ago JohnL

I was never a huge fan of the Caprese I've been served in restaurants. But lately I have discovered Burrata (you can get it at Trader Joe's) and now I can't get enough. Burrata is described as a ball of mozzarella filled with cream, and that's pretty close, except that cream is thick. It will make you look at Caprese in a different way. It's the fastest scratch salad I make and it is very satisfying. For just me, I just take one of those tomatoes on the vine, cut into 1/4-inch slices and put them on a salad plate (no fancy overlapping here). Then I take half of a Burratta ball and put pieces from it between the tomato slices. Lightly salt and pepper and drizzle with 1/2 TB or so EVOO. Sprinkle with fresh basil, hand torn or cut chiffonade (your choice). Some people like to add a drop of balsamic. Wow is this ever good!