Saturday, July 24, 2010
Tomato-and-mozzarella salad (caprese) is one of the simple pleasures of summer. This week, I added cubes of cantaloupe and we loved the sweet flavor boost. With a minimum of oil -- actually, I didn't add any -- it was a low-calorie delight.
Recipe: Cantaloupe Caprese
3-4 large heirloom tomatoes, any variety, cut into wedges (I like a mix of varieties)
1 cup, more or less, fresh mozzarella cubes
2 cups cantaloupe cubes
2 T chopped basil, or mint, or a mix of both
2 T good quality balsamic vinegar
Drizzle of olive oil, to taste
Salt and freshly ground black pepper, to taste
In a large bowl, gently stir the tomatoes, cheese cubes and cantaloupe. Sprinkle the basil on top, then the other ingredients. Toss gently and serve immediately.
Note: You can refrigerate the salad for a couple of hours if you need to, but tomatoes are never as good once they've been refrigerated. The whole thing tastes best at room temperature!