Daily Recipe :: Local Caprese Salad
You know what’s delicious? Local heirloom tomatoes. You combine those with local basil (in season now!), mediterranean cheese curds and you’ve got yourself a little bit of heaven. We made these artistic caprese salads yesterday in.house, and then promptly sold out of them (they’re just too beautiful to not eat immediately). Don’t fret, we still have all the in.gredients so you can go home and make some for yourself.
The caprese salad, also known at inslata caprese in Italy, originated from the Isle of Capri in the 1950’s. The traditional salad uses cow’s milk mozzarella, tomatoes and olive oil garnished with oregano and arugula. Other parts of Italy use basil, and while most traditional recipes call for just olive oil, we like the addition of balsamic vinegar.
Go ahead, make some caprese salad, grab a growler of local beer and enjoy this balmy Wednesday evening. Happy eating!
in.house Caprese Salad
- 2-3 large Village Farms Heirloom tomatoes
- One container of Mill King mediterranean cheese curds
- Handful of basil, washed and stems removed
- Olive oil
- Balsamic vinegar
- Salt & pepper
Core the tomatoes and slice them about 1/4 inch thick. Drizzle olive oil over the slices and set aside. Layer the tomato on a plate with cheese curds and basil placed in between slices of tomato. Drizzle with olive oil and balsamic vinegar. Sprinkle with salt and pepper.