Saturday, April 21, 2012

Tomato Basil Mozarella Capese. 2 ways. With a twist!

Tomato basil mozzarella caprese!

I had been crazing this forever and decided that it was time to make it myself! The twist is fig balsamic vinegar instead of normal.. it gives it just a faint sweet taste of fig.. so delicious!

Ingredients (The following ingredient amounts are enough to make the dishes above):

-3 vine ripened tomatoes (unrefrigerated)
-FRESH basil.. I used some from a basil plant
-Fresh mozzarella cheese, the small balls in brine are preferred, they make all the difference! I used the marinated mozzarella balls from trader joes.
-good quality extra virgin olive oil (I used Pompeian extra virgin olive oil), once again, it makes the difference between good and EXTRAORDINARY! ;P
-Fig balsamic vinegar
-salt and pepper to taste

*I don't put measurements next to the ingredients because it really just depends on taste.. add as much as you want! Just remember: you can add stuff in, but you CAN'T take it out!

For the salad:
-Chop the tomatoes into bit sized pieces or smaller
-cut the mozzarella balls into fourths
-chop the basil into small pieces
-drizzle with olive oil and fig balsamic vinegar
-sprinkle with salt and pepper

for the whole tomatoes:
-Slice tomatoes diagonally into pieces with the consistency of your choice
-LIGHTLY sprinkle salt and pepper over the tomatoes
-Place 1 basil leaf over each tomato slice
-flatten the mozzarella balls with the bottom of a spoon, and place on top of the basil leaves
-sprinkle with extra virgin olive oil and fig balsamic vinegar

-I did this in about 10 minutes without any other instructions, and ate immediately! 

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