2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
There is no second like home-grown tomatoes - ripe, juicy, with all shades of red, yellow and orange. Such tomatoes are just perfect when cut and sprinkled with a little olive oil and salt. And what a more appropriate recipe than our favorite classic kapreze salad (Caprese), made with the simplest ingredients?
Traditionally, the Italian tricolor Caprese is made from slices of tomato, mozzarella, richly sprinkled with basil, salt and pepper and drizzled with a little olive oil for a spectacular finish.
Caprese salad literally means Capri salad - an Italian island in the Mediterranean. We can't confirm that it actually appeared there, but it is Italian and delicious.
A well-made Caprese salad can be the star of a party, but its unpretentiousness makes it a favorite of all of us in everyday life.
And here's how to make the best Caprese salad - seriously! And we will not surprise you, but the secret of this iconic salad for Italians lies in the products - let them be as clean as possible (understand homemade, unprocessed) and fresh.
1. Ripe, juicy tomatoes
For better or worse, Caprese salad is most delicious in the summer, when fresh tomatoes are in abundance - in a variety of varieties, ripe and juicy. We recommend that you cut them with a serrated knife for ease and for the most beautiful slices.
2. Buffalo Mozzarella or Burrata
Use fresh mozzarella if you find it. Otherwise you will find mozzarella balls packed with water. Mozzarella balls, which come in vacuum-sealed bags, tend to be rubbery and do not absorb olive oil and tomato juice, as other types of such cheese do. So make your salad with Burata - a fresh Italian cheese made from mozzarella and cream. The bora is more delicate than pure mozzarella and offers more texture and creaminess. We recommend it if you find it.
3. Fresh basil
Beautiful green, really fresh basil leaves - just the kind you need. Smaller leaves look the best, so choose them if you have an option.
4. High quality olive oil
You do not need to spend tens of levs for good olive oil. You just need to make sure that it is real, clean and that you give your money for unrefined (extra virgin) olive oil, which is made from the first pressing of the olives. Take good care of your olive oil - always screw the cap well and store it in a cool and dark place like a cupboard. Olive oil should not taste bitter or rancid - if there is, it is bad.
5. Sea salt and freshly ground black pepper
Ideally, use sea salt, but plain salt will also be ok. Freshly ground black pepper in a hand grinder is the best choice for the occasion.
Often salads Caprese sprinkle with a little balsamic vinegar or pesto, which are only needed if your other ingredients are not fragrant. The perfect Caprese should have a very rich taste - that's why this salad is best suited for summer.
Recipe for Caprese salad with Burata
Photo: The Kitchn
Necessary products:
2 tomatoes (preferably the most ripe and colorful)
8 balls Burata or Mozzarella, preferably fresh or packed in water
A handful of fresh basil leaves (smaller leaves are preferable)
3 tbsp. extra olive oil
½ tsp fine sea salt or ¼ tsp. common salt, to taste
Freshly ground black pepper
Method of preparation:
Photo: Everyday Gourmet / YouTube
1. Using a serrated knife, cut the tomatoes into thick slices. Arrange them on a large serving plate, overlapping the edges - their shape is your choice, and you can arrange the slices like tiles in a circle or in separate rows.
2. Cut the Bura or Mozzarella also into slices, but keep in mind that the Bura has a creamy inside and cutting is not an easy task. So maybe it's a good idea to tear it up. Put the cheese around and under the tomatoes, spread it evenly on a plate.
3. Sprinkle basil everywhere and insert a few more in between. Drizzle lightly with olive oil over the salad. Sprinkle generously with salt and pepper.
4. For best taste and aroma (if you have time), let the salad rest for 30 minutes so that the tomatoes release more juice and the flavors have time to mix. This salad is best served within a few hours. Residues can be stored, covered and refrigerated for up to 3 days.
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