Traditional Caprese Salad is thick sliced beefsteak tomatoes, slices of motzarella balls, basil, olive oil and balsamic glaze – definetly knife and fork food, tricky to serve and quick to look messsy.  For a larger, serve-yourself group, something mixed works better.  Problem is, I want real, big, juicy tomatoes, not puny (no taste) cherry tomatoes.  And cheese I can have with each and every bite.  So, here is the results of a conglomerate of recipes, ideas, and trials. 

Ingredients:

• 2 of the best looking tomatoes you can find (3 if smaller than your fist)
• 2 Tab olive oil (the best you have, please)
• 1/2 tsp chopped garlic
• 2 Tab balsamic vinegar (white balsamic, If you can find it.)
• ½ tsp sea salt
• ¼ tsp coarse ground pepper
• ¼ c small basil leaves (or pesto in a pinch)
• 1 c grated mozzarella (you know – 4 oz from a bag)
• balsamic glaze, for serving (buy it or make it)

Directions:

1. Don’t do anything with the basil until you serve the salad.
2. Cut the unpeeled tomatoes into 1 inch chunks.
3. Sprinkle with the salt.
4. Let sit in a strainer for a while to drain ou excess juice.
5. Place the tomatoes and mozzarella  in a large serving bowl.
6. Cover and refrigerate.
7. In a small jar, shake together the olive oil, balsamic vinegar, garlic. and pepper.
8. Cover and refrigerate.
9. An hour or so before the party, pour the dressing over the tomato mixture.
10. Toss to combine.
11. Refrigerate until ready to serve.
12. Add the basil and more salt and pepper to taste.
13. Drizzle with balsamic glaze if desired.  (You really should, it’s delicious. )

Note:  The daughter suggested adding some day-old bread chunks and pretending it was panzanella.

Servs: 6
Source:  GK