The Venerable Caprese Salad
by Glenn on August 9, 2014
On the list of great things about Portland is this fact: things grow. Summer is a season of incredible harvest, if, of course, you actually planted something. Picking from the garden presupposes planting in the garden.
Take quality, fresh ingredients and it’s hard to miss making a great dish. Here is the caprese salad from last night. We had steak salad for dinner last night, so this was kind of a pre-salad salad.
Five ingredients plus a dash of salt:
Tomatoes—fresh from the garden.
Basil—fresh from the garden.
Fresh mozarella—went with the grocery store on this one. No room for a cow.
Olive Oil (“EVOO” as Rachel Ray says it)—from Italy, naturally. (Well, I hope it’s from Italy. It’s tough to know because sometimes “from Italy” means the olives were brought from Spain and processed in Italy. But this was a spendy bottle so I’m thinking it’s Italian.)
Aged Balsamic Vinegar—also from Italy. Pretty sure.
Five ingredients—tomatoes, basil, fresh mozarella, olive oil, and balsamic vinegar—plus a dash of salt make for good eating.
Buon appetito.
One comment
[…] exactly. They were of the cherry size—a yellow pear, an orange something, and a red something. The caprese salads last summer were […]
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