Caprese with strawberries
6 servings
20 minutes
One of the pillars of Italian cuisine, cited no less often than pizza and pasta. If someone set out to put together a simple universal salad that everyone likes, they would go exactly the same way: all you need is sugary tomatoes bursting with juice, good mozzarella, ideally from the milk of black buffalo, good olive oil and fresh green basil. The trouble is that outside of Italy you still have to run around to collect all the above "good things" in one bouquet. And while there are no problems with sweet tomatoes in season, buffalo mozzarella is not found in our penates. But strawberries are found: although caprese with strawberries is not quite an Italian option, the juicy red berry goes especially well with sweet tomatoes .
1
Cut the tomatoes in half.
- Cherry tomatoes: 350 g
2
Remove the stems from the strawberries, cut small berries in half or leave them whole, and slice large ones into big pieces.
- Strawberry: 350 g
3
Put tomatoes, strawberries, and mozzarella in a salad bowl.
- Cherry tomatoes: 350 g
- Strawberry: 350 g
- Mozzarella cheese: 250 g
4
Tear the basil leaves, roughly tear them by hand, and add them to the salad.
- Basil: 5 sprig
5
Pour olive oil and balsamic into a small jar, add a pinch of salt and pepper.
- Olive oil: 3 tablespoons
- Balsamic vinegar: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
6
Close the jar with a lid and shake vigorously to mix the sauce and turn it into an emulsion.
7
Pour the prepared sauce over the salad, gently mix to avoid damaging the berries and tomatoes.
- Olive oil: 3 tablespoons
- Balsamic vinegar: 2 tablespoons
8
Sprinkle with pistachios and serve.
- Pistachios: 30 g