Summer is slowly coming to an end and school is about to start in less than a month (crazy, I know!). In just a few weeks Tuscaloosa will be filled with excited college freshmen, lots of traffic, and Alabama football fans (Roll Tide?!).
Although I am looking forward to the fall and the cool weather, I will definitively miss these long summer days filled with impromptu road trips, gatherings, and late night Pokémon go dates.
One thing I absolutely love about summer is a good cold salad. There is nothing better than eating a cold salad on a hot summer day. This summer I have tried to expand my salad selection, yet nothing beats a nice Caprese.
Little disclaimer for my Italian friends… we cannot find real Mozzarella di Bufala here. it does not exist. I long for the day I will be able to savor a delicious milky Mozzarella D.O.C. again, but until then simple Fior di latte will do. After so many years in Alabama, I find that Belgioioso makes the best fior di latte. The flavor and textures are still not the same as Italian fior di latte, but this is the best result they can come up with while still following all food regulations. Great thing about Belgioioso’s mozzarella is that you can find it in almost all grocery stores, and it comes in various sizes.
Traditionally, a Caprese is made with thick slices of mozzarella, accompanied by sliced vine tomato and fresh Neapolitan basil, which is perfect for small dinner parties, or a family dinner. You just display your ingredients on a plate and season it with some salt and extra virgin olive oil.
For a big party of people, I find that using Belgioioso’s mozzarella pearls goes a long way, and it is so much fun to eat. You get the perfect mozzarella-tomato ratio for each bite! And it is so quick to prepare.
- 16 oz mozzarella pearls (2 packs)
- 16 oz grape tomatoes
- 1 tsp garlic powder
- 1 tsp dried basil
- 1 tbsp extra virgin olive oil
- 2 tsp balsamic vinegar
- 8-10 fresh basil leaves
- salt (as needed)
- 1. Cut your grape tomatoes in halves and place them in a large bowl. Add the mozzarella pearls, garlic powder, salt, oil, dried basil, and vinegar.
- 2. Mix all ingredients well together.
- 3. Garnish with fresh basil leaves.