Caprese Salad is the classic summer dish. It features fresh tomatoes, fresh mozzarella and basil, but there are many variations out there. My father makes the best Caprese salad, mainly because he uses the freshest ingredients and farm grown tomatoes. He is a tough act to follow!
Sometimes he adds chopped red onion, parsley, olive oil and red wine vinegar. He has been known to sometimes add fresh goat cheese as well. All are delicious modifications to the simple and delicious Caprese Salad.
My version is a bit "crazy". It combines fresh tomatoes, garlic, balsamic vinegar and olives. It is a cross between bruschetta and Caprese salad. And it is delicious. Modify the amounts of ingredients to suit your own taste -- pepper, garlic and vinegar.
The topping is so easy to make. It keeps well and gets better with age (just like me!)
Crazy Caprese Salad
An assortment of tomatoes -- I combined the best looking tomatoes that I found (cherry tomatoes and plum tomatoes)
4 cloves garlic
salt and pepper
pitted olives (I used green olives)
Caprese Bread, sliced and toasted
slices of fresh mozzarella
Wash tomatoes. Chop into similar size pieces. I sliced the cherry tomatoes in half and then chopped the plum tomatoes into 8 pieces each. Place in a bowl and sprinkle with salt and pepper.
Chop garlic and add to bowl with chopped tomatoes.
Chop parley and basil - approximately 1/2 cup each and add to bowl.
Measure about a cup of olives and place them in the bowl.
Pour olive oil over the tomato mixture, just enough to cover the tomatoes. Splash on some balsamic vinegar, approximately 2:1 ration of oil to vinegar.
Stir it together and cover and refrigerate until ready to serve.
When time for serving, place slices of bread on platter. Place a spoonful of tomato mixture onto each slice of bread. Place fresh mozzarella slices around the bread. Spoon additional tomato mixture over the mozzarella. Serve and enjoy