Peggy Lampman's Wednesday dinnerFeed: Caprese salad with pesto oil
Caprese salads are one of my quintessential “no-recipe recipes.” “Summertime” is the first ingredient on the recipe list - that’s when local tomatoes and freshly grown basil are at their peak of flavor. Make sure you select a redolent extra virgin olive oil. I prefer using a locally made fresh Serra or Zingerman’s mozzarella.
My “lemon boy” tomatoes are ready to harvest and fresh basil is abundant in my kitchen garden. I purchased my red tomatoes from the Ann Arbor Farmers Market. Cherry tomatoes and fresh cherry mozzarella, left whole in a vinaigrette, are another variation on the Caprese salad theme.
I included my recipe for tonight's dinnerFeed but it will change In a couple of weeks with the arrival of the fancifully shaped and colorful heirloom German tomatoes. I may garnish that platter with capers. Whimsy is what makes each insalata Caprese salad a unique palate of color with summertime flavor.Yield: 4 servings Time: 15 minutes Cost: $11 (with bread)
Ingredients
“Summertime” 2 Michigan-grown ripe red tomatoes, sliced then halved* 2 Michigan-grown ripe yellow tomatoes, sliced then halved* 8 basil leaves 1 8-ounce fresh mozzarella ball, sliced then halved 2 tablespoon extra virgin olive oil 2 tablespoons prepared pesto
* My tomatoes were large so I cut them in half for easier serving, though it’s not necessary.
Directions
1 Lightly sprinkle tomato slices with kosher or sea salt and freshly ground pepper. Select a large platter or individual serving dishes. In a circular design alternate and overlap mozzarella slices with sliced tomatoes and basil.
2. Combine olive oil with pesto and spoon over top.
Comments
Trisha
Thu, Aug 6, 2009 : 8:59 a.m.
I love how you give us so many different options. I try to use whatever is in my cupboard.
Bri
Thu, Aug 6, 2009 : 8:44 a.m.
This is such a heathly and easy dish. I loved it!
Erin
Thu, Aug 6, 2009 : 8:37 a.m.
Pesto made this dish. You really know you stuff "lady". I had it with olive oil and my husband had it with pesto. He loves pesto.
susan
Thu, Jul 30, 2009 : 6:57 p.m.
Jeez, I did not realize that folks could get so passionate about Caprese salad. Personally, I love pesto and would put it on almost anything eatable! Especially Zingermans fresh mozzerella, yummy! Thanks for the nice, extra flavorful version of an old standby!
stopfoodignorance
Thu, Jul 30, 2009 : 12:56 p.m.
O.k. lady get your mind made up. What is it, does it just need olive oil or does it need a slathering of pesto? This in itself bothers me because why would you add something made from basil and olive oil when you already have basil in the dish? How about a nice drizzle of some good balsamic or a nice drizzle of a not so good balsamic reduction?
Debbie
Wed, Jul 29, 2009 : 7:06 p.m.
Gosh, I didn't realize that the Michigan tomatoes were ready yet-- Now I can't wait to get some!
Khurum
Wed, Jul 29, 2009 : 10:55 a.m.
Guess everyone's different because I like the pesto.
Mike Jennings
Wed, Jul 29, 2009 : 8:27 a.m.
Why would you cover the fresh taste of the tomatoes, basil, mozzerella, and good olive oil with "prepared pesto"? That right there defeates the purpose of putting "Summer time" at the beginning of your recipe. All you need for this recipe is local tomatoes, basil, mozzerella, good olive oil, and salt and pepper. Nothing more, Nothing less.