Caprese Salad

Name: Caprese Salad
Prep time: 10 min
Total time: 10 min
Yield: 10
Cuisine: Italian
Ingredients: 3 pieces Vine Tomato (3 large, fresh, vine ripe, globe-shaped tomatoes); 2 pinches Sea Salt (2 pinches coarse sea salt); 4 tbsp Parmigiano Reggiano (4 tablespoons chips of aged Parmigiano-Reggiano cheese); 15 pieces Basil (15 small leaves fresh basil, or 5 large leaves — up to 5); ½ tsp Oregano (½ teaspoon fresh oregano, chopped); 1 tbsp Extra Virgin Olive Oil (1 tablespoon extra virgin olive oil); 2 tbsp Balsamic Vinegar of Modena (2 tablespoons balsamic vinegar); 1 piece Sweet Onion (1 medium size sweet onion)

A classic Italian salad with sliced fresh tomatoes, Parmigiano-Reggiano cheese, basil, and oregano, dressed with olive oil and balsamic vinegar.

10 minItalian

Servings10

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Vegetarian
Gluten Free
Pescatarian

Steps

1Tomatoes. Slice the tomatoes thick, at least ¼ inch (6.4 mm). If you wish, toss them on a hot griddle or in a hot pan for a minute or two on each side to bring up the sweetness. Then lay them down on the plate. Now sprinkle on the salt so it can start pulling out tomato juice. Not too much because the parm is salty.
2Cheeses. If you use mozzarella, alternate thin disks of cheese with the tomato slices and spread them out, alternating, like a blackjack dealer. The parm goes on next.
3Onions. Slice the onions thin, on a mandoline if you have one. If you wish, sear them quickly on a griddle or in a pan, and scatter them on.
4Herbs. Then the oregano and small basil leaves. If you are using large leaves, stack them, roll them into a green cigarette, and chop them crosswise into a chiffonade of thin ribbons before sprinkling them on.
5Oil & vinegar. Don't mix the oil and vinegar. Drizzle them on separately so the colors show. Go easy, you can always add more, and I set them on the table so people can do just that if they wish. If time permits, let the salad sit for about 5 minutes so the salt can coax out some of the juices and they can mingle with the oil and vinegar.