Salad Caprese

When I was in the process of ordering school books when this cookbook...

(which is the next in the series of cookbooks I've raved about here and here and here), jumped into my virtual shopping cart and arrived on my doorstep amongst science books, history books, and butterflies.

Yes butterflies, real ones, live ones, caterpillars actually. More on that kettle of fish butterflies in another post.

Would you believe that this lovely cookbook had in it the first occurrence of the recipe for Grape Salad, the very first recipe I posted here at The Wright Place, that I've ever seen in a real, live cookbook?

It wasn't the Grape Salad that caught hold of my taste buds tonight though. Tonight we made Salad Caprese with tomatoes from friends, basil from beneath our solitary tomato plant, and fresh mozzarella from the grocery store as well as a few other simple ingredients.

Salad Caprese hails from the Italian island of Capri and is a staple on most Italian menus.

Ingredients:

(Printable recipe here)

8 oz. fresh mozzarella, cut into cubes
(I found it already formed in to little "pearls" which worked very well)
3-4 large tomatoes, seeded and chopped into 1 inch pieces
a scant, scant 1/4 cup balsamic vinegar
1/4 cup olive oil (I used canola oil)
1 teaspoon minced garlic
salt & freshly ground black pepper
2 or 3 or 5 leaves fresh basil, chopped

First into the bowl, the cheese "pearls."

Next, the seeded tomatoes. 

(If you're like me and have never taken the time or effort to seed tomatoes before, let me enlighten you. I Googled it, so I know now. You simply cut the tomato into quarters and either use a spoon to remove the seeds, or squeeze the quarters until all of the seeds and much of the juice squirts out. Then just cut the tomato as directed! Who knew?)

Now you're ready for the basil,

the minced garlic,

the salt and pepper, and the oil and vinegar.

All done!

Serve at room temperature.

Simple, pretty, fresh.

Salad Caprese!

Don't ya just love eating in another language?