Tuesday, August 28, 2012

Real Food Fast: Baby Caprese Salad

Baby Caprese salad Real Food Fast: Baby Caprese Salad

Tomatoes are finally in season. Late August brings the very best tomatoes, and so during these dog days of summer, when afternoons and evenings are hot and my cherry tomatoes hang heavy and warm on their vines in their pot on my patio, we eat plenty of Caprese salads. A Caprese salad is among the easiest to make tomatoes, fresh mozzarella or bocconcini (semi-soft, rindless unripened mild cheeses that come in balls of various sizes)

Literally translated as small mouthfuls, bocconcini are little balls of fresh mozzarella made with milk, that have a firm but yielding texture and mild milky flavour. They make a great alternative to cheese sticks for kids, but are also perfect for salads. Bocconcini is made by a process known as pasta filata curds are dipped into hot whey and then kneaded, pulled and shaped before being packed in water to preserve freshness. Larger balls can be sliced, then laid out with slices of fresh tomato and whole basil leaves, then drizzled with balsamic vinegar and good olive oil, but with wee cherry or grape tomatoes I like small balls of bocconcini as well. Simply toss both with torn or thinly sliced basil, drizzle with extra-virgin olive oil and balsamic vinegar, and sprinkle with freshly ground black pepper.

It doesnt get any easier than that.

 Real Food Fast: Baby Caprese Salad
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