This Caprese Salad Will Make Italians Cry

Patrick shows you how he makes the best Caprese Salad, but has a senior moment. Learn an awesome recipe AND get a laugh at the same time.

We’re going to make a my favorite salad, the capray salad today. Um, it’s important that you use the right cheese. And this is the cheese I use. You’ll see in the grocery store there’s a lot of fresh mozzarellas. Um, they’re okay to use. They’re dry. They’re not the same. This stuff is like candy. And this, by the way, is going to run you about $4 for each lobe. So, it’s $8 for one of these. It’s not a cheap salad. But anyway, then I’ll slice up the red onion, which is really purple. Um, lemon. I’m going to sprinkle over the whole thing. I’m going to put slice up some shallots, few peppers, tomato, that’s a little shot of garlic I put in here. Uh my Baja sea salt. Then it’s just olive oil, which is from our friends over at Emerald Coast. And the balsamic. I already took the balsamic and put it into here just it’ll be easier once we um pour it over the salad. So, and a little salt and pepper and you’re done. So, but I just want to make sure you understand it’s important to get the fresh MS like this that’s still in water and it’s what you’re looking for. I’m going to go ahead and chop these up and then uh we’ll come back and we’ll we’ll uh put it all together. What do you guys think? Got everything displayed, laid out like this is how it works in a restaurant. Just kidding. So, first thing I’m going to do is drop the lobe into the center. And I’m going to take some tomatoes here. Right over here. I’m just going to start to try to put this together. I don’t know if this is the way it’s going to end up, but kind of want to fill that cavity. Okay. I put garlic on on this only because I want it for the health reasons. You typically wouldn’t put garlic in here. I’m just going to dabble it right on the side. It’s something I’ll I will consume all of that. Think a little bit of this here. Red pepper. You know what, Mary? This is where I need a woman cuz I should know this. It is should be yellow. No, the yellow next to the I’m trying to make this look as nice as possible, but uh it’s been a few years since I’ve been in the business, so I’m gladly messing up here. Um Oh, my shallots. This is probably one of my favorite things in the world. Few shallots on there. Looks like we got more room for the green. Let’s get some of this. I see I love this just for the um the vitamins and all the nutrition that comes out of the peppers. People don’t realize that peppers are are are pretty valuable. Um yeah, let’s throw a couple more tomatoes. Obviously, this wouldn’t work in a restaurant, but um that’s all there really is to it. I would pepper it a lot. I’m a pepper freak. You know, pepper, if you don’t crack the pepper, what do we call it, Mary? Decoration. Decoration pepper. So, I’m going to um You know what? Let’s put the olive oil first. Salt, too. In a second. Let me just do um I should have put this olive oil in because the balsamic will float on top of it. Obviously, oil and vinegar, they’re not going to go together. Damn, that’s looking really good, Mary. Okay. And then a little balsamic. You can apply this any way you want. I mean, I’m I’m a nut for it, so I’m going to drizzle it everywhere, but that’s me. You don’t have to do that. Which one is that, Mary? That is the black mission fig balsamic vinegar. Little bit of salt. Sea salt. Of course, my sea salt. That’s it. What do you guys think? It’s kind of a hearty um almost a man salad. It’s like um that could be that is kind of my dinner. I think that’s enough for dinner. But that’s about enough for two people. It is a little pricey. So, this was about $20 for two salads. So, obviously, I’m only using half and I’ll make Mary’s now and do the other half. The salad was really good. We are morons. We wait a minute. We I didn’t make this beautiful this off our plant today specifically. I shrunk wrapped it with my hands to make sure or specifically specifically. just to make sure it was still fresh. Let’s see it. What is it? We forgot. We’re like these master chefs. You keep bringing me into this mix. I’m trying to I kept so stupid. What did you forget for your capray? The basil. I mean, that’s why we grow that plant out there. How did you I’ve been nurturing that plant and then these precious leaves. Let’s see them. Can you Can you put a couple on the tomatoes here? I’ll still eat this. Let’s finish it off a little bit there. I mean, mix it up in the sauces. I will. I will. I will. Maybe a little more of the bar. Okay, that’s hysterical. That’s like the major ingredient. Like other than the fresh mozzarella, you know, it’s basil, right? God dang, it’s age. I’m I’m losing it. I know you’re losing it. Jeez. Well, mix it all in there. Let’s take a bite. Let’s have you take a bite. Do you have any more cheese left? Gee, yeah, I have another loaf. Jeez. I I’m telling you, I got to go to bed. I think I’ve been up too many hours. Okay. The whole thing. We’re talking. I don’t have I’m hungry. Okay. I’ll eat it now. Now it’s like a capri salad. Yeah, that’s a capriy salad. It’s not as pretty as the one we made before. But that was really That was like a vegetable salad. This now you got the big dollop on there. Cut into it so you get that cheese. It’s unbelievable. Are you right up on there, Mary? Yes. What? Man, look at this. with a little bit of the basil now. Okay. I’m such a I’m I’m almost embarrassed. I don’t know if we’re going to cut this or if we’re actually going to tell the customers, the viewers, how stupid I really am. But you’ve been nurturing that little basil plant out there. So, she’s at her peak right now. Mhm. I pulled a bunch of leaves off this morning. Mhm. You know what that basil plant is from? It’s really strong. The basil. Oh, do you know what that plant’s from? Jeff and Margie brought it to you after you got hit on the bicycle with the truck. Yeah. Yeah. And then it was kind of losing its life and then you repotted it and you’ve been nursing it and now look at that beautiful Every day I’m out there with that basil you have. Yes. But I think I’m way over tired. Yeah. And I got to go to I have to go to bed soon. You know it’s 8:32 at night. I know. Mary, I’m old. I got to go to bed. I’ve been on my feet since 8:30 this morning with non-stop 12 hours. So Mhm. Uhhuh. Well, I forgot. Okay. Well, anyway. All right. That’s very funny. Complete now. Now that is a good piece. That was very funny, though. I mean, you just walked in and you go, I forgot the piece. I’m like, my grandpa, I can’t be that stupid. I’ve done this my whole life. Oh my goodness. But I’m either I’m losing it or it’s just I don’t know. We forget things. It’s okay. All right. Okay.