If you know me at all, my second favorite food behind baked goods is cheese. I do love me some cheese – and I’m not too picky. Well, as long as it’s not a processed cheese product. Gross.
Anywho, a friend lent a book to me that is all about cheese. And yes, it does say “cut the cheese” in the section on choosing a correct knife. Well, after reading the book, I was inspired to make a Caprese Salad. Traditionally, it has mozzarella, plum tomatoes, basil leaves and olive oil. I make one similar, but employ the unorthodox recipe which removes the oil and adds balsamic vinegar. My brother will not like that part, but I think it brings out the twang in the tomatoes, and enhances the basil.
The salad I made last night had one roma tomato cut in half and sliced, thin slices of fresh mozzarella, basil to taste and a sprinkling of vinegar. For fun, I added cucumbers which gave it an early summery feel. I casually threw this into a bowl, tossed and enjoyed completely!