Making the Perfect Caprese Salad

Caprese Salad

I’ve made many caprese salads in my day. And if anything, I’ve learned that there are over a dozen types of tomatoes you can try including on the vine, pearl, heirloom, plum, cherry, grape, roma, and even yellow. The trick to a great caprese salad is fresh and colorful ingredients. The tri-color ingredients of tomato, mozzarella and basil combine beautifully on a plate to create a wonderful and simple antipasti dish.

When pairing a wine with a starter or antipasti, remember you want to go light to heavy when serving several dishes. Usually, a light white wine pairs well with any salad or appetizer.  For this particular serving, I paired the salad with a light Sauvignon Blanc from San Petro a Vice, Paso Robles. This wine is crisp with a floral and citrus bouquet.  I recommend it also for poultry and seafood dishes.

Capers Salad Recipe

From Giada’s EveryDay Italian

4 first course servings

3 tablespoon fresh lemon juice

½ teaspoon salt, plus more to taste

¼ teaspoon freshly ground pepper, plus more to taste

3 tablespoons extra virgin olive oil

1 ¼ pound assorted tomatoes

6 ounces fresh mozzarella cheese, drained and sliced

2 tablespoons thinly sliced fresh basil leaves

Whisk the lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper in a medium bowl. Gradually whisk in oil to blend. Set the dressing aside. Cut regular tomatoes into ¼ inch slices and the smaller tomatoes into wedges. Arrange the tomatoes and cheese on a platter. Drizzle the dressing over. Sprinkle with the basil and additional salt and pepper to taste, and serve.

 

Wine Pairing

San Pietro A Vico

2009 Sauvignon Blanc, Paso Robles

Lundardi’s Market,  $9.99

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