Olympia is finally enjoying sustained summer temperatures. There are even rumors that the South Sound will surpass 90 degrees this week. While many folks are excited about the heat, many others dread it. One thing everyone can agree on: don't even think about turning on the stove or oven.
Most area homes don't have air conditioning, so instead of risking a rise in indoor temperature by even a degree or two, create this cool Caprese salad. Serve with a chilled glass of Chardonnay and call it a stupendous summer meal.
Caprese salad
3 vine-ripened tomatoes
1 pound fresh mozzarella
1 bunch fresh basil
Extra-virgin olive oil
Kosher salt
fresh ground black pepper
Assembly is simple. Slice the tomatoes and mozzarella into equal widths -- 1/4 of an inch is usually perfect. Then layer alternating slices across a serving platter. You can include basil leaves in the layering of tomatoes and basil, or you can julienne the basil and sprinkle it atop the red-and-white salad. Drizzle with olive oil and dust lightly with salt and freshly ground pepper. Enjoy!
One caveat: This dish's success relies completely on quality ingredients. Fresh tomatoes (grow your own or get thee to your local farmers market); fresh mozzarella (don't even THINK about the dry stuff; it must be packed in water or brine); and fresh basil. Nothing less will do.
A friend once tried to recreate this Caprese salad, but used out-of-season grocery store tomatoes, sliced low-moisture mozzarella, and dried basil. The outcome was nothing like she'd hoped for. Learn from her mistake.
Tomatoes, basil, fresh mozzarella, and a splash of olive oil. It's the definition of relaxed, hot-weather eating.
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