I know, I know. I’ve been talking about this Caprese a little too much. Here is the recipe! Finally!
There is nothing more quintessentially Italian than a great Caprese salad and a glass of vino rosso, or “house red.” We love a good red wine, especially one that is paired with a recipe made with September’s bounty of fresh heirloom tomatoes. This Caprese salad is a twist on the traditional tomato, mozzarella and basil combination, and instead brings out some surprising flavours with a kick of arugula and the juicy brine of fresh olives.
1 handful arugula
2 heirloom tomatoes, sliced into 1” thick rounds
1 ball of buffalo mozzarella, sliced into 1” thick rounds
5 manzanilla olives, or other green olives (with pits)
5 kalamata olives (with pits)
Pinch of dried oregano
Pinch of dried basil
1. Place the arugula on a large serving plate
2. Place tomatoes on top of arugula, spreading around the dish
3. Place one slice of mozzarella on top of the tomatoes
4. Sprinkle olives
5. Sprinkle dried oregano and basil
6. Drizzle with olive oil
7. Sprinkle with salt
Enjoy with a loaf of crusty bread and a glass of an Italian red.
I’m off to California to put together the wedding I’ve been working on for the last few months, and I couldn’t be more excited. We are spending the first two days in Sonoma! It’s going to be an amazing week.
Have a fantastic weekend!