Thursday, October 28, 2010

Caprese Salad

So last night we had scones, which in Utah is the term used for fried dough, usually stretched out like a pancake, but fried in oil.  Some people might call it fry bread or whatever the local term is.  Here we call them scones.  Typically served hot with honey and butter on them, but also used for savory flavors too.  Last night I made a caprese salad to go on top of them, and it was a pretty tasty combo.  For the recipe for the dough we used, see the pizza dough recipe I posted here (referencing the "basic pizza dough").  Caprese is super easy to make and very tasty.  Enjoy!

Caprese Salad

2 large beefsteak tomatoes, either sliced or wedged
10-12 fresh basil leaves (important to use fresh basil, not the dried)
about a cup of fresh mozzarella, diced
2 tbsp olive oil
salt and pepper

Roll the basil leaves together into a log shape, and slice thin.  Toss tomatoes, basil, and diced FRESH mozzarella with the olive oil, salt, and pepper.   Let stand in fridge for about 20 minutes minimum.  Serve on the side of pasta, with garlic bread, or whatever else you like.  You can also slice the tomatoes, slice the cheese and then place the tomato, cheese, and basil on a piece of toasted bread, and drizzle with the oil and sprinkle the salt and pepper before eating...good open face sandwich for lunch!  We put this on top of our scones and ate it like an open faced sandwich.

NOTE:  It's important you use the fresh herbs and the fresh mozzarella.  Fresh mozzarella is softer and says specifically on the package.  Mostly the difference is more moisture and not aged at all.  You might have to look in the special cheese kiosk in your grocery store, rather than just the cheese section near the lunch meat because its slightly more specialty than regular mozzarella.

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