|
Brigit's Caprese with Olives and Cucumber |
| Preparation Time: 10-12 minutes |
| Ingredients (Serves 4 - 6) |
| 2 |
Medium tomatoes, possibly heirloom |
| 1 |
Fresh mozzarella |
| 2 Handfuls |
Basil, washed and torn by hand |
| 1/2 |
Cucumber, sliced |
| 8 |
Kalamata olives, pitted, cut in half |
| 1 Tbs. |
Extra virgin olive oil (EVOO ) |
| • |
Sea salt, pepper, and balsamic vinegar to taste |
| Preparation |
| • |
Wash tomatoes thoroughly, slice them and lay on serving plate. |
| • |
Slice mozzarella and alternate with tomato and cucumber slices. |
| • |
Sprinkle with hand-torn basil leaves and kalamata olive halves. |
| • |
Season with sea salt and pepper to taste. |
| • |
Drizzle with EVOO and balsamic vinegar to taste and serve. |
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| Comments |
| • |
This is another tasty Caprese salad variation devised by Brigit. The addition of the cucumber adds crunchiness, while the kalamata olive add deeper flavor. |
| • |
Instead of sea salt you may use Spike Original Magic, and the EVOO may be flavored. |
| Wine and Beverage Pairing |
| • |
The addition of strongly flavored kalamata olives calls for more structured whites, such as a few years old Falanghina Pompeiano IGT from Campania, or Ansonica Fior Fiore from Tuscany, or a mineral red such as the Lacryna Christi del Vesuvio made with grapes grown on the ridges of the Vesuvius Volcano. |
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