StovetopAmerican
Caprese
Tomato, mozzarella, basil, oil, salt. Stop there.
Made it?
10 min · 10 min hands-on · pull 185°F
Ingredients
2 lb on the fire · ~1.6 lb to the table · 3 plates at 8 oz
- ripe tomatoes, sliced2 lb
- fresh mozzarella, sliced12 oz
- basil1 bunch
- olive oil3 tbsp
- kosher salt, black pepperto taste
Method
- 1
Tomato, mozzarella, overlapping. Salt.
- 2
Basil, oil, pepper.
- 3
If the tomato is pale, skip this and make something else.
On the plate
With this, try
- With this dish, try making greek salad.
Next to lamb, chicken, or a grilled steak. When the tomatoes are ripe. Big chunks, not a mince. Oil, red wine vinegar, oregano. Feta in a slab, not crumbled to dust.
15 min
- With this dish, try making israeli salad.
Next to grilled meat, fish, or a shawarma plate. Small dice. Salt, lemon, oil. No lettuce.
15 min
- With this dish, try making panzanella.
Next to a steak, roast chicken, or grilled fish. Tomato season only. Toast the bread. Salt the tomatoes until they weep. Toss and wait 15 minutes.
25 min