DJ: Try (this restaurant) for lunch today, where the lunch special is their popular Caprese Salad. You’ll get fresh, sliced, vine-ripe tomatoes...covered with slices of fresh buffalo mozzarella cheese, fresh basil leaves, and drizzled with extra virgin olive oil. (pausing) Hmmm...I guess the copywriters left out lettuce. After all, it is a salad! So...and lettuce.
Me: (Shaking my head in disgust...and thinking) Another fine example of what it’s like to live in an area where ignorance and apathy toward anything that isn’t deep fried, barbecued, or slathered with nacho cheese sauce continue to infest the population...even on my “hip” Smooth Jazz radio station. For any foodies out there, I haven’t even been able to find a loaf of brioche anywhere in this town.
Believe me, I am not the coolest hipster on the planet. In fact, I have become very comfortable with the fact that I am somewhat of a dork! But wouldn’t you think that someone hosting a radio jazz program would take a little more care about coming across a bit more informed...especially when it comes to fairly common modern cuisine?
So, as a public service...here is what this elegant, fresh, and healthy “salad” is all about.
First, the ingredients. Enough for four.
2 large, vine-ripe Beefsteak tomatoes. (If you can’t find big ones, any medium size, vine-ripe tomatoes are just fine. Make sure they are not mushy already).
1/2 pound of fresh mozzarella. (Buffalo if possible. Fresh mozzarella comes stored in water. The dried up, vacuumed-packaged commercial stuff doesn’t compare in flavor or texture).
6 large, fresh, basil leaves.
Salt and freshly ground Black Pepper (Please buy a pepper mill if you don’t already have one!)
Extra-virgin olive oil.
And NO LETTUCE!
Simply cut the tomatoes into thick slices. Place them slightly overlapped on a serving plate. Cut the mozzarella in nice, thick slices...and place one slice on each tomato slice. Place a basil leaf on each stack. I prefer to chiffonade the basil first (roll up the leaves real tight, then slice them). Add salt and pepper, then drizzle with the extra-virgin olive oil. The quantity of each ingredient will depend on your individual tastes...have at it!
Caprese Salad is such a great appetizer, salad, or any course during your meal. If you are doing “courses”, serve it in between the heavier dishes...it works well in any application. And, goes very well with a light, crisp Chardonnay.
How simple can one dish be?
By the way...I still enjoy a cold Corona with lime next to a nice, big, hot, pile of tortilla chips, slathered with refried beans, sliced jalapenos, sour cream, guacamole, and nacho cheese. Life’s too short not to indulge yourself once in a while. I’m not a food snob!
