Caprese Salad - a popular Italian light snack traditionally supplied at the beginning of the meal. The red-white-green color of the lettuce repeat the color of the national flag of Italy, for which the dish is especially loved by the Italians. This easy salad can be considered quite dietary, with a host of useful substances contained in its components. Caprese name comes from the island of Capri, which are abundant varieties of tomatoes "Bullish heart" perfect for a caprese salad.
How to prepare a salad Caprese?
In the classic Caprese constituting at least, the preparation of meals is easy, important, products should be fresh enough. Tomatoes "Bullish heart", which must be indicated in the classic recipe, salad, tomatoes can be replaced by other varieties, the main thing that they were varieties of summer tomatoes, meaty, sweet, fragrant and not watery. And in the absence of a true Italian mozzarella can be used fresh rennet cheeses (feta, cheese), choosing not too salty, dense varieties. Fresh basil leaves, olive oil and balsamic vinegar have to find - these ingredients are necessary.
Recipe: Caprese - classic version
So, we present the classic recipe Caprese with mozzarella.
- 2 large ripe tomato red or pink;
- 200g mozzarella cheese;
- 2-3 tablespoons of olive oil;
- 1 teaspoon of dark balsamic vinegar;
- fresh basil leaves;
- ground black pepper;
Mozzarella or other cheese, we shall cut slices. Tomatoes will wash, dry cloth, and we shall cut into circles. Sauce Caprese is prepared very simply: mix olive oil and balsamic vinegar (approximate ratio - 4: 1). On a serving dish lay out overlapping, alternating, slices of cheese, tomato and basil leaves. Polёm cooked filling and slightly pepper. If necessary, you can just prisolit. Caprese salad dressing can be fed easy table wine.
Caprese with pesto
You can cook caprese with pesto. In this embodiment, the preparation do everything except the fill, as well as in the previous recipe. Separately, prepare the pesto sauce and use it for filling salad.
Pesto sauce - one of the most popular sauces in the Italian culinary tradition. His base of olive oil, in part also includes garlic, basil leaves, pine nuts and seeds (can be replaced with walnuts or cashews) and cheese "Pecorino" and "Grana Padano". Pesto sauce has a specific green color. There is an option of red sauce with sun-dried tomatoes. Typically, this sauce is sold as a finished product in cans, you can simply add it to the Caprese.
Caprese with arugula
You can make a salad caprese with arugula, basil instead of using the last (or with basil), garlic is also very helpful. Such an approach to the preparation of variability salad is also good: the dish will turn out delicious, but it should be noted that this option can not be considered a classic recipe. And the rocket, although useful, is not to everyone's taste - this grass is a little bitter, if it does not handle properly. I would like to note that if the people of the former Soviet Union will increasingly have salads like caprese, preferring their favorite salads with mayonnaise (most of them have some reason called "Olivier"), then they are sure to be more healthy and slim.