Easy Peasy Caprese Salad
You know, living here in the Canaries has it’s advantages. (duh! lol) I love the fresh local produce that abounds in the produce markets, and whatever the season, we’ve always got fresh oranges, lemons, avocados, pineapples, kiwis, tomatoes, zucchini, and a number of others. One thing that hasn’t caught on so much here is the concept of fresh herbs (apart from parsley, cilantro and spearmint)…My neighborhood vendor normally has fresh basil and arugula (not so common around here!), but this week, the basil was looking a little sickly. Bummer for me, because I have been seriously craving Caprese salad to accompany one of the many barbecues we’ve been having lately. You see, my dear hubs is on vacation, and our regular schedule is a bit out of whack. Don’t get me wrong, it’s completely awesome having him home instead of never seeing hide nor hair of him! lol Just that we’ve been veering off of the beaten path of routine. Alvaro *loves* grilling, so we’ve been doing a lot of that while he’s home, and frankly, I haven’t pulled out the camera or food set-up stuff to share what’s been gracing our table very much. Besides, Alvaro likes to hog the computer! LOL ;) So, anyway, back to the salad. Yesterday we grilled some steaks and potatoes, and I was hell bent on having my Caprese salad. I have to admit, the fresh basil is crucial. It wasn’t as good with dried, even though I let it marinate for about an hour, but, even so, it was still good, so I’ll share it. Vine ripened tomatoes and buffalo mozzarella really make the difference, too. I’m thinking that the next time I make a Caprese, I’m going to really go wild and use vine ripened cherry tomatoes, and chop up the motz and shred some fresh basil…a wild and crazy chopped up Caprese. Because that’s what this world needs. Fo reelz. Seriously, this is SUCH an easy salad for any meal, I wholly recommend it. But get fresh basil. I’m just sayin. 
Ingredients:
1 large vine ripened tomato, sliced thick
1 small round of buffalo mozzarella (8 ounce/200 grams), sliced
cracked black pepper to taste
sea salt to taste
extra virgin olive oil (cold pressed is best)
red wine vinegar (I like tarragon flavor)
1 teaspoon dried basil (please, learn from my mistake and use fresh instead–I’d go with about 1 handful of basil leaves, sliced chiffonade or even just roughly chopped or torn)
Preparation:
Layer tomato and cheese slices on a plate (and fresh basil).
Season with remaining ingredients.
Allow to marinate for about 1 hour.
Serve.
See? Easy Peasy. 
Argh! That looks delicious! Buffalo mozzarella costs an arm and a leg round these parts, though!
(Yeah, fresh basil is definitely the way to go
Comment by manggy — April 3, 2008 @ 11:54 am
One of my very favorite salads. Fo shizzle.
Comment by ginny — April 3, 2008 @ 2:53 pm
This was on the menu when my daughter was home over easter. It is her favourite.
Comment by Bellini Valli — April 3, 2008 @ 2:58 pm
oh wow, that looks so good. perfect warm weather salad.
Comment by furiousball — April 3, 2008 @ 3:25 pm
*drool* Looks fabulous, even without the fresh basil. And I’m totally jealous of your produce.
Comment by elle — April 3, 2008 @ 4:07 pm
Caprese salads are so yummy!! Tarragon flavor red wine vinegar sounds great.
Comment by Kristina — April 3, 2008 @ 5:12 pm
This is my absolutely most favourite salad in the universe - I could snatch it right through the monitor.
Comment by gizmar — April 3, 2008 @ 6:35 pm
I love how you presented the salad, Nikki - it looks so beautiful!
Comment by Patricia Scarpin — April 3, 2008 @ 6:57 pm
You’re picture is worth a 1000 words. I love it.
Comment by Hélène — April 3, 2008 @ 7:14 pm
Great photo! Sounds and looks delicious! I shall try!
Comment by Medena — April 3, 2008 @ 7:22 pm
Nice looking salad. Caprese salad is so simple and yet so good!
Comment by Kevin — April 4, 2008 @ 2:47 am
Yummy…the ultimate summer salad!
Comment by Hillary — April 4, 2008 @ 3:10 pm
Although such a simple salad, the success is really in finding good organic tomatoes and mozzarella cheese.
Comment by Nina — April 5, 2008 @ 1:40 pm
Mmmmmmm…Delicious! That’s exactly how I prepare it too! Sometimes I like to add some sliced avocados around.
I love your recipes!!!
Comment by Mag — April 5, 2008 @ 6:19 pm
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Comment by Abbas — April 6, 2008 @ 7:56 pm
Manggy, really? Here buffalo motz is cheaper than the aged version typically seen on pizza. It’s weird how that happens. I bet you can find beautiful fresh herbs and stuff that I can’t get here, though.
Ginny, it is becoming one of mine, too! Fo shizzle. lmao
Val, I bet you had a great visit! You always make her favorites, what a great mom!
Furious, yes! And a nice change from lettuce salads.
Elle, thank you!
No need to be jealous of our produce, you guys have lots of great stuff I can’t get here. 
Kristina, the tarragon flavored vinegar is really really good…it’s my go to for most recipes.
Gizmar, thanks!
Thank you, Patricia!
Thank you, Hélèn!
Thanks, Medena! Let me know if you decide to try it.
So right, Kevin!
Hillary, yes, I think you’re right! So easy and delicious!
Nina, I have to agree. I also think vine ripened is key…the flavor is so much better!
Mag, GREAT idea adding avocadoes! They are my favorite thing ever…I add them to anything and everything I can! lol
Thanks for the link Abbas, I’ll have a look.
Comment by nikki — April 7, 2008 @ 1:02 pm