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.

[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

[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!

[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.

[Davie_GLA]

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

[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.

[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!

[Davie_GLA]

Dizeee said:

Did I influence you though? How were the chives / red onions /fresh basil?

I want to go again and adapt. I have ideas.

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.