My Caprese Salad Is Going To Ps Off The Italians!

Caprese salad is one of my all time favourite Italian dishes. It’s the perfect summer salad and screams sunshine and long summer days. However, I do add one controversial ingredient that isn’t usually in a caprese, and will absolutely get the Italians in a twizzle! sorry #capresesalad #italianfood #summerrecipes #delicious #food #cooking
To make my Caprese salad you will need:
Feeds 2 hungry people
►650g of tomatoes (use a mix of varieties)
►2 x 125g balls of buffalo mozzarella
►About 2 tbsp of extra virgin olive oil (use the best you can afford)
►Fresh basil leaves
►A few drizzles of balsamic vinegar
►Salt and freshly ground black pepper
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one controversial ingredient which is uh definitely going to divide opinion and upset some Italians. I can already hear the Italians in the comments one at the start. I think this makes it better. Now before you lose your and you go to Venenzo and tell him to kick my head in. I’m sorry. I do love a good salad from time to time, especially in the summer when it’s a bit warm. So I’m going to make today probably I would say don’t know if it’s my favorite. It’s definitely my top five favorite salads of all time. And it’s caprayzy salad and it’s delicious, tasty, and it’s the embodiment of summer, I think. But it is deceptively easy. From the outside, it just looks like mozzarella, tomato, basil, olive oil just sort of chucked together. It’s not it’s not as simple as that. And in my version, one one controversial ingredient, which is uh it’s definitely going to divide opinion and upset some Italians. So, uh yeah, sorry. It’s a beautiful salad, but you do have to follow some crucial steps. Don’t worry, I’m going to show you how to make it. So, first things first, the tomatoes. And ideally, make them from the tomatoes you’ve grown at home because they’re going to taste so much better. And you can’t get any more any more organic and healthy than homegrown tomatoes, can you? So, use one variety or use a mixture. It’s entirely up to you. So, I’m going to use a mixture from my garden. I’ve got some San Marzano. Got some Roma in there. I think I’ve got some well golden cherry, some tiny Tims, and I think I’ve got some Balcon ones as well. I have got some mummons and ox hearts, but they’re they’re not quite red enough enough yet. So, I’m going to I’m going to skip those. And once you got your tomatoes there, look how beautiful they are. But they need a wash because there’s all sorts of muck on there. So, I’m going to give those a quick rinse. So, just under some cold water, just give them a good thorough wash. You don’t want any bugs and stuff and that on your on your salad, do you? So, we’ve got our beautiful tomatoes here. They’ve been cleaned. They’ve been dried as well, so they’re ready to to slice up. Move this out the way a second. Now, you can just sort of make this all nice and dainty and do like the layered capray salad where you slice the mozzarella, tomato, basil, and all that. Make it look all fancy. But this time round, I’m just going to kind of all chuck it in one pan. So, I’ve got a a nice big big tray here. So, what I’m going to do is just take the larger ones, myself a knife, nip off the end, and just kind of cut them into chunks. Really, you don’t want to be need to be too fussy with them. kind of just toss them into your into your tray like that. And if you want, you can also cut them into slices as well. And then these little ones, look, I’m just going to cut those in half. Look how juicy that is inside. It’s going to be so sweet and delicious. So, they’re all chopped up and ready to go. Look how beautiful that looks already. So, got our tomatoes. Now, we need to add some cheese. Not just any cheese. We’re going to be using this stuff. If you can focus in some really nice buffalo mozzarella. Why buffalo mozzarella? I mean, you could use cow’s milk mozzarella, the standard stuff, but buffalo mozzarella, it’s richer, it’s creamier, and in a recipe like this, you kind of want the cheese to speak for itself. Stand on its own, sing its own song, you know. And for heaven’s sake, don’t use that that grated stuff in a bag. That is definitely not going to work. So, what I’m going to do is just open the lid just a little bit, just until it’s slightly open, and drain off that that excess water that uh that it’s suspended in. And then again, just take another clean clean tea towel, you know, or a bit of bit of kitchen paper is fine as well. And just pop them on the towel and just pat them dry. Okay? Just to get them as dry as possible on the outside. Cuz what you don’t want is for this salad to be too wet. Fruit flies piss off. off. What? Now, of course, you can just like do this all fancy. Like I said before, do slices of tomatoes, slices of mozzarella, but we’re we’re going rustic today. So, I’m just going to rip off chunks of this and just wadge it in. Okay, just bite-sized pieces. Next, you’re going to want to hit it with some pepper. Some freshly ground black pepper. You know, as much or as little as you like, but I’d say a good teaspoon of that. Also, some salt. Now, again, use good salt for this. None of your table salt. Some nice flaky crystals. This is Cornish sea salt. Could use molden if you want or your favorite brand. Okay, just go in with a little bit to start with. I’d say about half a teaspoon because you can always add more. You can’t take away, can you? Olive oil. That’s what we need next. But not just any old olive oil. You got to use the best you can afford. Good extravirgin olive oil. That’s what you need. Don’t try and scrimp it. Don’t try and get no cheap nonsense or use rape seed oil. It’s not going to work. You’re going to end up with a dinner at the end of it. And that’s not that’s not my fault. That’s yours. Now you want good couple of probably tablespoons in there. You want plenty on there. So that’s going to add a really nice flavor. Nice and fragrant. Nice and fruity. There we go. You can always add a bit more if you want. Next thing, fresh basil. Now you can see there’s a there’s a theme going on here, isn’t there? Fresh is best. But I do need to give this a quick rinse cuz you know a dog might have weed on it or something. I mean I hope not cuz I got it in sainsburries. Cut off the stems. Turn the tap on. Just give them a quick rinse nice and gently. Now I’ve dried off my basil slightly. So I’m going to start adding the leaves. Now add them whole. And the reason is basil is very delicate. It bruises easily. You can damage the leaves. So there’s some big ones, small ones. Use a use a variety. And again, just eyeball it, right? You can always add a bit more if you want. Add enough until it makes your heart happy. What I say. And once you’ve added your basil, just get your hands in there and just gently kind of toss everything together. And just take a bit of bit of basil, bit of tomato, bit of cheese. Just give it a quick taste and then adjust your seasoning. That could do with a little bit more pepper and salt. Just kind of adjust it as you go. You know, it’s easy salad to make, but you got to follow my steps. And just because I can, I’m going to add some more olive oil. Just kind of, you know, pop it around, make it look look presentable, cuz we’re not finished there yet cuz I’m about to piss off the Italians. Now, before you lose your and you go to Venenza and tell him to kick my head in, right, just just hear me out, okay? I know it’s not traditional, right? You don’t have balsamic vinegar uh in a capray salad. It it should just have the olive oil, but controversially, I think this makes it better. All right? And there’s a reason for that, okay? Cuz you got the fattiness of the cheese, you got the sweetness of the tomato, that herbal flavor from the basil, and this just adds a little bit of acid. Just that little tiny bit of acid. I just think it makes all the difference. Okay, you can fight me in the comments, but I’m going to add some. Now, I’m not going to add a lot. Just add a few drops because a little goes a long way with this. We just want that little bit of brightness, that bit of acid. Okay, it’s all about balance, I think. So, I’m just going to add a few splashes. I can already hear the Italians in the comments wanted to start a war. I’m sorry. Some of you might think this is sacrilege. I just I think it makes it better. I’m sorry. [Music] I am just going to serve myself up a portion. I’ve got flipping loads here, but I’ll save some for tomorrow for my lunch. And there you have a beautiful, slightly non-traditional capray salad. Here you go. I know it’s corny and cringe, but that is a taste of summer. And that balsamic, it just adds a little something. I’m sorry. You know, you’ll have to let me know in the comments if I committed culinary sacrilege. In the eyes of some, I probably have, but it’s delicious. You can leave the balsamic out if you want. You know, if you want to keep it like super traditional, but you do have to follow my steps cuz there’s some there’s some non-negotiables in there if you’re making this. Well, not really. You can make what the bloody hell you like, can’t you? But don’t blame me if it’s crap. But anyway, I’m going to shoot off, have some more of this uh capray salad, and I’ll see you all next time. T for now. Oh, heat, heat. [Music]