Jimmy’s Caprese salad
Use whatever tomatoes you have. It’s nice if the slices are about the same size as the mozzarella slices.
Fresh high quality mozzarella cheese
Extra virgin olive oil
Salt and freshly ground black pepper
Cut tomatoes in thick slices, a good 1/4” or so.
Cut mozzarella in thick slices, same as tomatoes. If cheese is wet, pat with paper towel to dry.
Shingle mozzarella and tomatoes on platter, going around in a circular pattern, or in rows.
Drizzle with olive oil.
Add salt and pepper to taste.
Finish with basil leaves, torn or gently chopped.
Caprese salad with basil mustard vinaigrette
Follow instructions in Jimmy’s recipes for slicing tomatoes and cheese and assembling on platter. Don’t add anything on top since you’ll be drizzling with this vinaigrette.
1 teaspoon Dijon mustard
1/2 scant teaspoon minced garlic
3 tablespoons white wine vinegar
1/3 cup olive oil
Salt and pepper to taste
Palmful fresh basil, cut into julienne or torn into very small pieces
Just put everything but basil in a jar and give it several good shakes. The mustard will allow the dressing to emulsify, making it creamy. Adjust seasonings.
Stir in basil.
Drizzle over salad.
Garnish with more basil.