Karl’s Caprese Salad

Jan likes caprese salad, which is tomatoes, mozzarella, onion, olives and basil in a light vinaigrette. Usually I go to La Villa, a very good Italian deli in Willow Glen and pay through the nose for a very small portion. While La Villa makes a good salad I could make it cheaper and fresher. Today I noticed that we had a lot of tomatoes in our garden that were just ripe, and I thought, “Gee, why don’t I make my own?”

Karl’s Caprese Salad

Karl’s Caprese Salad

Ingredients

5 red tomatoes, cut into small pieces
10 yellow cherry tomatoes. cut in half
½ red onion, sliced thin
8 oz. mozzarella fresca, ciliegine (cherry sized)
½ cup pitted ripe black olives

Dressing

2 Tbs. olive oil
1½ Tbs. balsamic vinegar
1 clove garlic, crushed
½ tsp. fresh thyme
1 tsp. Black pepper
Pinch salt

8-10 fresh basil leaves

Directions

1. Cut the tomatoes and slice the onion. Put them in a medium bowl.

2. Drain the Mozzarella and olives and add them to the bowl.

3. Put the vinegar, olive oil, garlic, thyme, pepper and salt in a small jar. Cover and shake to mix.

Tip: Use high quality vinegar and oil for this. In an uncooked salad there is no hiding of poor quality flavors. I am using Big Paw Late Harvest olive oil and Big Paw Mission Fig balsamic vinegar.

4. Pour the dressing over the salad and toss to coat and mix the vegetables. Let the salad meld for ten minutes.

5. Roll and slice the basil leaves, chiffonade, and add them to the salad.

6. Toss once more and serve with crusty Italian bread.

Tip: You may pour the collected liquid from the salad into a small bowl and diners can dip their bread into it.