This is the best time of year to make Caprese salad. I have a farmers’ market a half-mile from my house and they have so many varieties of tomatoes in varying stages of ripeness right now. I always hate how the oil and vinegar in Caprese salad drips below the sliced tomatoes, so I make a chopped version that can be tossed to coat the tomatoes.
The wife and I are nuts for Insalata Caprese. We’ll make a large platter and munch on it for days. This time, we used the last of our green tomatoes to make an extra crispy version:
We served it with some sopressata. The fresh mozzarella will only get better as it soaks up more of the balsamic vinegar. We’ve made this dish with our homemade mozzarella before, but we just can’t seem to make cheese that tastes as creamy as the expensive stuff. I think it’s because the milk we buy isn’t very sweet. Does anyone have any experience with this?
