Monday, July 28, 2014

The Very Best Caprese Salad


You know when you think you have a dish down and there is no possible way to make it better but then someone comes along and knocks it out the park?  Well, dear readers, that is what happened last night at Sunday Dinner.

My family loves nothing more than including some of our dearest friends in our family tradition.  Old friends, new friends, friends of friends....bring 'em all, we love the company!

This weekend, my loves, Jason and Matt, joined us for dinner which always makes for some side busting laughter, exquisite music coming from the piano, and lots of delicious dining choices.  

With the tomatoes so divine this time of year we thought we would go for round two on the caprese salad even though we just had it last weekend with a reduced balsamic glaze.  I kind of figure, "why mess with success", we could just do that same recipe this week, but alas, Matt had a better idea.

He had tried a recipe that gave a twist to the old favorite and took our caprese salad to a whole new level.  With plans of it being a side for dinner, no one could wait that long, and we ended up devouring it long before we sat down to the table!

Matt's Caprese Salad
5 large tomatos
1 log of fresh mozzarella salad
1/2 cup fresh basil, cut into ribbons
4 tablespoons red wine vinegar
2 tablespoons olive oil
6 pieces of bacon, chopped
salt and pepper to taste

Slice the tomatoes and mozzarella and lay on a platter, tomato-mozzarella-tomato-mozzarella, etc.

Cut the pieces of bacon into bite-size bits.  In a cast-ironed skillet, brown the bacon.  
Once it is to the desired doneness, drain away all but 2 teaspoons of the bacon grease.  Leaving the bacon in the skillet, add the vinegar, olive oil, and salt and pepper and let simmer.  
Sprinkle the tomatoes and mozzarella with coarse salt and pepper along with the fresh basil, then pour the bacon/vinegar/olive oil mixture over the salad.  
Serve immediately.
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1 comment:

  1. So so so good! Thanks for the feature!