On a summer afternoon, when I spent a weekend in my grandparents’ house, my grandma taught me how to make a caprese salad. We arranged a spiral of alternating tomatoes, basil leaves and fresh mozzarella on a large plate and then opened with olive oil, salt, pepper and a splash of balsamic vinegar. It was summer perfection for a light lunch.
As it turns out, this magical summer combination of basil and tomatoes fits well with more than just cheese. For a milk-free salad that is still fulfilling Capre’s request, a can of Cannellini beans for the Mozzarella is a great replacement.
When I make this salad, I enjoy it in two ways: I will eat part of it in a bowl for lunch and then spoon the rest on crostini to share my family for dinner. The crosquets complement the salad so well that they should go together!
Simply recipes / Coco Morante
The most important ingredients
Since there are so few ingredients in this salad, it is important that everyone is of the highest quality they can receive. If you have it Cherry tomatoes Grow in your garden, luck! You will still make this salad fantastic.
However, if you get your products from the grocery store, hot house cherry tomatoes make a great deputy. I like the so-called taste bombs that are available in a 12 -unzen clamshell and are still attaching their stems. They are the sweetest and tasteful of Creiry tomatoes that I found that I found. Larger Campari tomatoes are also great – just chop them in a quarter or eighth. Regardless of which variety you choose, just make sure that you actually smell and taste like tomatoes.
use Olive oil outdoor virgin is the key in this recipe. Its grassy, fresh taste gives the salad much more swing than a normal olive oil. My favorites are Cobram Estate, California Olive Ranch and the bio -signature variety of Kirkland at Costco.
As for the Balsamic vinegarI owe to be able to obtain several bottles of my favorite and snap half a dozen when I ever see them in the shop. Dealer Joe’s platinum in the balsamic vinegar Only during the holiday season only appears during the holiday season, and it is incredibly at a price for an “invecchiato” seed, also known as for at least three years. Other comparable vinegar is usually much higher. It is viscoous, highly concentrated, soft and sweet.
You could think that Beans in cans are all the same, but I think that of those of Cento are the most tasty. They are also the highest in sodium of all brands that I see in the shops these days. Beans in doses with less than 200 mg sodium per serving are usually a bit boring, but when you watch your salt, I totally understand it.
Finally, an optional scattering of scaly salt I will really make the flavors a pop. Simply choose your favorite. We always have a small container of Jacobsen pure flakes -sea salt On the counter for recipes like this. Add a few crystals before taking a bite – a wonderfully crispy texture dissolves in moments.
Simply recipes / Coco Morante
How to make my 4-content white bean and tomato salad
To make three to four portions, you need:
- Approx. 2 1/2 cups) cherry tomatoes, halved halved
- 1 (15 ounces) beans can be dissolved and flushed
- 2 tablespoons of chopped fresh basil
- 2 tablespoons of extraviregated olive oil
- 1/4 teaspoon of kosher salt
- 1/4 teaspoon of freshly ground black pepper
- Toast or crostini to serve optional
- 2 teaspoons in the old balsamic vinegar vinegar
- Extinguishing salt, optional
Stir the tomatoes, beans, basil, olive oil, kosher salt and pepper in a large mixing bowl. Transfer dishes or spoons to toast or crostini. Drizzle with the balsamic vinegar, with a pinch of scaly salt when used and serve.
Store a supplied salad in an airtight container in the refrigerator for up to 2 days. The basil can oxidize and discolor a little, but it will still be safe to eat.
