Caprese Salad - Bliss

[Davie_GLA]

I've recently started enjoying this more and more and it's fantastic.

I've started growing my own basil i like it that much but i'm wondering if I'm missing anything

Is it just as simple as good tomatoes, good oil, lemon, mozzarella and salt and pepper? Am i missing a trick and can do better?

What's the best cheese? By default buffalo mozzarella is very mild and the supermarkets only stock small amounts.

I've run out of cheese and the shops are closed. Sigh.

[campionissimo]

Make your own mozzarella - it's very easy. I like avocado in mine too but the purists would be horrified......

[Davie_GLA]

campionissimo said:

Make your own mozzarella - it's very easy. I like avocado in mine too but the purists would be horrified......

Elaborate!!

And avo, in a Caprese! Behave

[21TonyK]

Burrata, the best you can find. And it must be very fresh.

[6th Gear]

21TonyK said:

Burrata, the best you can find. And it must be very fresh.

Spot on.

I was about to suggest the same.

[Davie_GLA]

6th Gear said:

Spot on.

I was about to suggest the same.

Thanks, having a quick google looks like it's a hard outer shell and a VERY runny centre? Would that lend itself well to a caprese for slicing? I don't mind as i'm sure i can spoon it onto a lovely bit of tomato.

I've actually just returned with some supermarket effort cheese, lovely tomato and really good olive oil. Such was the craving!

[IanA2]

Davie_GLA said:

I've recently started enjoying this more and more and it's fantastic.

I've started growing my own basil i like it that much but i'm wondering if I'm missing anything

Is it just as simple as good tomatoes, good oil, lemon, mozzarella and salt and pepper? Am i missing a trick and can do better?

What's the best cheese? By default buffalo mozzarella is very mild and the supermarkets only stock small amounts.

I've run out of cheese and the shops are closed. Sigh.

Jody Scheckter does a mean mozzarella: https://www.laverstokepark.co.uk

You don't mention using balsamic: http://www.independent.co.uk/extras/indybest/food-...

[Davie_GLA]

IanA2 said:

Jody Scheckter does a mean mozzarella: https://www.laverstokepark.co.uk

You don't mention using balsamic: http://www.independent.co.uk/extras/indybest/food-...

I'm not overly keen on balsamic unless it's with warm bread and oil. But i'll give it a go.

[Tickle]

Looks very good, perfect food for a warm lunch outside.

[Davie_GLA]

Just had it again with red onion, chives and balsamic. Still not fond of the balsamic

[IanA2]

I think it's fair to say there's balsamic and balsamic. Some is very old, thick and sweet, and extremely moreish. There's a huge range, some very cheap, and some seriously (and I mean seriously) pricey.

Experiment :-)

Here's an Indie 10 best: http://www.independent.co.uk/extras/indybest/food-... gives a helpful overview without going anywhere near the top top stuff.

[Davie_GLA]

Aye, to be fair this is just supermarket stuff that's good with some oil and good bread but when you're putting it front and centre in something like this then i guess you need to up the quality.

I've told the wife that this is reason enough to travel to find the best. Strangely she's not convinced.

[dazco]

Never heard of it before but had it tonight after reading about it here.

It was nice and fresh but I got it to go with some calamari and definitely did not, so two different dinners. The chef also put mint leaves in with the basil leaves and I do not like mint , so that soured it too.

It was served with little balls of balsamic that looked like caviar, these improved the dish greatly.

Cheers OP

[campionissimo]

Here you go.

http://www.thekitchn.com/how-to-make-homemade-mozz...

[Davie_GLA]

dazco said:

Never heard of it before but had it tonight after reading about it here.

It was nice and fresh but I got it to go with some calamari and definitely did not, so two different dinners. The chef also put mint leaves in with the basil leaves and I do not like mint , so that soured it too.

It was served with little balls of balsamic that looked like caviar, these improved the dish greatly.

Cheers OP

No worries. Glad i actively influenced your order!

[AndrewCrown]

anonymous said:

[redacted]

Dizeee...
I'm with you on the dressing here...one part white wine vinegar..(balsamic has no part in here) 3 parts olive oil, one part Dijon...suggest...salt, pepper...half part hot water...few sprigs of basil...whisk hand or machine...
Key in my caprese is letting the tomato soak up the dressing before you add the basil and mozarella...

By the way...next day caprese on ciabatta...grilled...amazing

[menguin]

Davie_GLA said:

Aye, to be fair this is just supermarket stuff that's good with some oil and good bread but when you're putting it front and centre in something like this then i guess you need to up the quality.

I've told the wife that this is reason enough to travel to find the best. Strangely she's not convinced.

I am not a fan of balsamic - tried some more expensive stuff, cheaper stuff, always not a fan. What works for me is getting some good balsamic and decanting it into a spray bottle - that way you can really control the amount you put in. One spray spread around adds a good flavour and slight acidity which is simply not possible with normal bottles and pouring (inevitably too much) on.

[F-Stop Junkie]

Carluccios do a very nice lemon olive oil that might work well here.

[Johnniem]

IanA2 said:

I think it's fair to say there's balsamic and balsamic. Some is very old, thick and sweet, and extremely moreish. There's a huge range, some very cheap, and some seriously (and I mean seriously) pricey.

Experiment :-)

Here's an Indie 10 best: http://www.independent.co.uk/extras/indybest/food-... gives a helpful overview without going anywhere near the top top stuff.

I have a (very) small bottle of 25 years old balsamic and it is truly glorious. Useful in very small quantities in so many dishes. I have put a blob of it on a lump of parmesan and it tastes divine. Try honey on parmesan too. It's great!

JM

[Davie_GLA]

anonymous said:

[redacted]

Yes, i'm growing Chives and Basil on my window ledge so took full advantage. I think my mistake was adding lemon juice to the oild and balsamic, just too much.