As next week the summer is coming back, according to the weather forecast, I’m craving for my Caprese Salad, again. It’s the classic with a little twist to get a quick and easy Salad.
When it comes to cooking during the hot summer months I don’t want to waste my time standing in the steamy hot kitchen. The food has to be simple and the preparation time has to be hold to a minimum. I made up this Salad years ago when I had a basil bush on my windowsill in the kitchen and it was blooming and had so many young delicious smelling leaves. It would have been a total waste if I didn’t come up with this dish. I made up my mind what to do with all the green fresh basil. Quickly I decided to make Caprese, but to me it’s always little boring. With the red balsamic vinegar on the counter the lightbulb hit me hard.
What you need:
- Tomatoes (I always use the little ones)
- Mozzarella (I use the little ones too)
- A good bunch of basil with stems
- Red balsamic vinegar
- Olive Oil
- Salt, Pepper
Chop all the ingredients roughly and throw them in a bowl. Put the red balsamic vinegar (4 seconds of dribbling) and the olive oil (8 seconds of dribbling) over it and season it with salt and pepper out of the mill to your favour.
PS: for a precise dressing use 1 part vinegar and 2-4 parts oil