I hate fresh tomatoes. I really really am not a fan. Or at least that was my claim until I had trouble finding a low point dinner in Boston and ended up ordering a Caprese Salad. Which isn't as low in points as I guessed... but I was in LOVE after that and determined to make it at home!
1 (or 2 depending on the size) Heirloom or Beefsteak tomato
2 oz fresh mozzarella
1 tsp unfiltered olive oil
2 tsp aged balsamic vinegar (make it the good stuff!)
4 or 5 giant fresh basil leaves, diced into thin strips
Slice the tomato in 1/4-1/6 inch slices. Slice cheese really thin to make it stretch over the whole salad. Fan alternating slices of tomato and cheese on a plate. Drizzle olive oil and vinegar. Top with fresh basil.
Serves one for dinner.
Tuesday, November 11, 2008
Easy Breezy Caprese (salad)
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I get asked by readers if I am being paid to push products. The simple answer is no. In fact, most of the products I write about are ones I have found and purchased during my trips to the grocery store or on the road. Occasionally, a company will send a sample my way and if I believe the product will serve a need for my readers and I would buy the product myself, then I will share it with you. Sometimes I will write to a company after reading about it, if I believe it will help us lead healthier lifestyles. But even then, if the product doesn't pass my scrutiny, it won't make the screen of Uncovering Food. You can trust that every product or recipe posted here has passed through my lips, and that I wouldn't blog about it if it wasn't worthy of you... my favorite readers.
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