It is hot. I don’t want to turn on the stove or the oven. I want to eat cool foods and those which can be tossed on the grill.
Caprese salads are cool, light, refreshing, and colorful. It is simple, healthy, and Italian. Traditionally, it is made with slices of fresh tomato, mozzarella, and basil and seasoned with salt and olive oil.
That’s not how I make it. I don’t like directions. I don’t like being told what to do. I do things my own way, dammit. Thank goodness I have an imagination, like food, and enjoy experimenting in the kitchen. Now you can make these tasty, easy, cool version of a very healthy side item.
I live in a rural community in Indiana. Everyone around us is growing tomatoes. That’s what you do (unless you’re like me and count on friends, family, and neighbors to bring over their extras). My mother-in-law has a bunch of tomato plants very close to turning red plus some cucumber plants that have gone absolutely crazy this summer. My father-in-law went overboard (again) with tomatoes and peppers. In fact, just a few days ago, he brought over bags and bags of various tomatoes, peppers, and onions. Salsa coming soon!
But what’s a girl to do with all these tomatoes but no fresh mozzarella? Why, make the Hoosier version, of course!
Recipe (if you can call it that)
I diced a couple tomatoes. I diced a small block of cheddar (Cabot Extra Sharp White, a staple in our home). Feel free to substitute whichever cheese you have on hand*. I tossed them in a piece of Tupperware (ok, the knock-off) with extra virgin olive oil, dried basil, salt, and pepper. Voila! Hoosier Caprese!
What do you think?
*Pasteurized processed cheese food slices do not count, neither as cheese nor as food. I’m talking chunks, blocks, or shreds that came off of chunks or blocks of cheese.