It seems every Summer I am compelled to write about Insalata Caprese. Here I go again. This time with a variation. Instead of a red tomato, I used a Kumato.
Have you tried Kumatoes? These wonderful small brown tomatoes are a delight. The flavor is reminiscent of long ago tomatoes from my grandparents’ gardens.
You might be familiar with those tomatoes, warm from the sun, enjoyed with a little salt, right there in the garden, tomato juice dripping from your chin.
Oh my…a Kumato, good with a little sprinkle of roasted garlic sea salt or in a salad.
J has several tomato plants, this Summer. The tomatoes aren’t ripe yet, but we have high hopes for fresh tomatoes by the 4th of July or shortly after.
CAPRESE SALAD
- 1 medium to large tomato
- 1/4 cup fresh basil leaves
- 4 ounces fresh mozzarella cheese
- 4 teaspoons balsamic vinegar
- 1 tablespoon olive oil
- salt and pepper, to taste
Directions
- 1Slice the tomato in approximately 1/4 inch thick slices. Do the same for the mozzarella.
- 2Alternate layers between the tomatoes, mozzarella, and basil. (i.e. tomato slice, mozzarella slice, couple leaves of basil, beginning and ending with tomatoes).
- 3Drizzle with olive oil and balsamic vinegar. Season to taste with salt and pepper, if desired.
This recipe was found at Tablespoon.com.
