My long-time friend, Vickie, who now lives in Montana, sent me a photo of her Caprese Salad served on her patio. Great photo looks delicious, elegant and inviting. Below you’ll find Vickie’s description of the presentation:
“For my caprese, I sometimes add English cucumber to add a bit more veggie as well as adding another flavor – call it Montana Caprese if you’d like.
Vary the amounts to suit your needs. This is enough for a light dinner for two or appetizers for 4 or more.
1 ball of fresh mozzarella cheese
4 or more small or 2 large ripe tomatoes
½ English cucumber
Small handful of fresh basil EVO oil Sea Salt
Start by slicing the cheese and veggies. It’s easier to arrange them if they have a flat side, so halve the tomatoes and then slice thinly. Slice the cheese the same way. The cucumber can be sliced that way or into diagonal slices which make the salad more uniform.
Arrange as desired on a colorful platter. If you alternate tomato and cheese, the cheese absorbs more juice. Julienne basil by rolling it up and slicing it into ribbons – sprinkle liberally over the salad.
Sprinkle sea salt lightly over the salad and drizzle olive oil over all.
Serve with chewy bread slices such as Ciabatta. Bread can be dipped in olive oil and balsamic vinegar or used to soak up the oil and juices from the salad.
As for a wine pairing . . . you are on your own. Don’t gag, but If you noticed in my picture, I served it with a cab (Montucky Red I think )
As I’ve mentioned in other posts, I always add recipes into my data base named after the person who shared it. This one is going under my category of summer salads and herinafter referred to as “Vickie’s Montana Caprese” Thanks Vickie for your photo and recipe.