Some things are just delicious together: dark chocolate and coffee, robust red wine and juicy steak, cold beer and tortilla chips. Capresé salad represents the perfect trio: tomato, fresh mozzarella, and basil leaves. It is almost the simplest dish to prepare. The tricks are all in the ingredients. It is one of my favorite summer dish.
Red tomato, green basil leaves, and white mozzarella cheese look so nice together. If, however, you would sacrifice the look, just a bit, I have experimented a recipe that is a perfect light lunch.
The tomatoes must be ripe, sweet, and flavorful. First core and dice them into large chunks. Simply throw them into a Ziplog sandwich bag. Next dice a third of a fresh mozzarella ball to similar size. Toss into the bag too. Lastly, chop fresh basil leaves into big pieces. This is my favorite part of the recipe. The basil fragrance brings everything out. They into the bag too, of course.
Salt, pepper, and dash of olive oil before sealing the bag and tossing it around for coating. That’s it! We are done. The whole process takes 10 minutes. A lunch in a bag ready to go.
To eat, I empty the sandwich bag into a paper cup and pick them out with a fork. The cheese chunks are all covered with wonderful tomato juice and the basil smell filled my nostrils. And the end, I drank the juice that’s left at the bottom. That’s the best part. Yum.