Monday, August 13, 2012

Robin Runner has been a great friend and very supportive to my page for a long time and me to hers. We have a terrific group of foodies that stay together and support each other in every way they can, and I'm very thankful to that!
Robin is sharing a Caprese Salad with Rich and Sweet today, and just looking a the picture is making me drool!!! Thanks Robin!

Caprese salad with balsamic vinaigrette.

Hello summer! I could live on caprese salads all summer long. Farm fresh tomatoes, fresh basil (both purple and green) freshly picked from my garden & a wonderful balsamic vinaigrette that everyone who tastes it adores. I say that with a caveat, I use a wonderful quality balsamic vinegar. I use Olivier balsamic vinegar that has been aged 25 years from Williams Sonoma. I honestly believe that this vinegar, or any other finer quality vinegar adds to the recipe. Sometimes it doesn’t matter… but when eating it straight up – it does!

Ingredients for the balsamic vinaigrette:

1/4 cup or so of balsamic vinegar
1 teaspoon of dijon mustard (I used Maille)
Salt & pepper
Dash of red pepper flakes
1 garlic cloves, smashed and finely chopped

Directions:

Whisk together and top your tomatoes and basil with the vinaigrette. Also perfect for a dipping sauce for your crusty bread.