In June of 2008, my husband and I celebrated our nuptials in Montelbenichi, Italy with family and 22 of our best friends. One of my favorite wedding week memories is spending time with my mom in the kitchen of our villa tucked deep in a hillside in the heart of Tuscany. We would dine family style every night and when we didn’t have ladies from the local village come in to prepare our scrumptious pastas, fresh crisp veggies and decadent pastries, we would fend for ourselves. Up to our elbow in the ripest tomatoes, greenest olives and fragrant fresh herbs, we would sip local wine poured from jugs and tell stories while we laughed until we nearly burnt the bread. One dish in particular reminds me of my mom – caprese salad undone. Each ingredient stands on its own merit but there is a magic when they come together.
Caprese Salad Undone
2 fresh ripe organic tomatoes
1 pound fresh water packed buffalo mozzarella
1 bunch fresh organic basil
Extra Virgin Olive Oil (EVOO)
1/2 teaspoon each pink Himalayan sea salt and cracking peppercorns
2 teaspoons aged balsamic vinegar
Slice your tomatoes and mozzarella in 1/4 inches planks and sprinkle with salt and pepper. Chop basil loosely and layer on plate then drizzle with EVOO. Swirl 1 teaspoon of EVOO into balsamic vinegar and use on the side as a dipping sauce. That’s Italian.
