Caprese, mon amourPosted: July 15, 2011
Probably the best thing about summer cooking is that it takes so little to make something wonderful.
Think about it.
Winter revolves around generating heat, warming yourself over the hot oven, roasting tubers and boiling soups, glutting on fat and starch and heavy cream.
Chicago’s long, ragged season of frost lasts for nearly six months and the summers are short, and often brutally hot and humid.
I don’t want to bother with an oven right now. So, it’s a good thing I have a long, varied playlist of salads in my mental repertoire. I am so good at combining raw vegetables and fruits that I even considered becoming a raw vegan at one point! Seriously. And with all this juicy, summertime produce laying around, why bother messing with perfection?
I think a nice Caprese salad is just about one of the best things ever thought up by the human mind. Shakespeare? Meh, I could take it or leave it, but bring on the Caprese!
All you really need to make a delicious caprese salad are the following ingredients:
Really good heirloom tomatoes, bright red and at their peak of ripeness.
Really good mozzarella, not the spongy, block kind of processed mozarella, but real, honest-to-goodness, soft mozzarella packed in brine.
Really good basil, I prefer large leaves, deep green and fragrant.
Really good olive oil, extra virgin, preferably cold pressed, with a lovely greenish-yellow sheen and a buttery flavor.
(P.S. Spectrum makes the best olive oil I’ve ever tasted in my life).
Cut the tomatoes and the mozzarella in thick, hearty slices. Alternate tomato slices with basil leaves, then mozzarella slices. Sprinkle with sea salt and coarse black pepper and drizzle with olive oil.
I think the best way to enjoy caprese is while reclining, on a beach, or in a hammock or the sunny greenery of your own backyard.