I have had the goal of eating 4 salads a week, and yesterday, we’d run out of salad greens. What we hadn’t run out of was ripe, delicious, garden tomatoes. Mostly I wanted to use cherry tomatoes, but I caved and used the ripest of the San Marzanos too.
You see, salad is a funny thing: some people consider potatoes coated in mayonnaise to be a salad, and others see only things with lettuce as a base as the healthy form of ‘salad.’ I’ve tried to stick to my belief that anything with a veggie base is salad, and caprese salad (characterized by the combination of tomatoes, basil, mozzerella cheese, and sometimes balsamic vinegar) is a wonderful variation that is filling while still being refreshing. I knew yesterday afternoon that I was in the mood to eat something unhealthy and I wanted to head it off with something fresh and lighter. This worked perfectly.
I sliced all the tomatoes up to bite size (no exact measurements here; just use what you want based on servings you want to have) and tore the basil leaves. I cut the mozzarella down to quarter-inch cubes or crumbles, whichever happened faster, and threw in a dash of olive oil and a dash of balsamic vinegar and a few grinds of crunchy salt. The salad worked up well but I got overzealous and added a bunch of dried basil, which rehydrated into a pretty overwhelming level of basil-ness. I didn’t think I could overdo basil, given my love for it, but this was that. Basically: add basil, taste, add more if you want it.
I know a lot of people who like to do the caprese combination on toast, but I would advocate eating it out of the bowl like a regular salad. After all, it’s one less piece of toast in your life, and it’s so tasty even when it’s in a bowl by itself (and even when it has too much basil!). This combo could be stretched to a full meal if mixed with some whole-wheat pasta or quinoa, or it could be served on a pizza/flatbread for a new variation on the timeless margherita pizza. Regardless, it makes me happy my definition of salad is pretty broad. 🙂