Thursday, September 1, 2011

Don't Know Much About History: Caprese Salad

Well it's back to the grind. Back to text books and the long nights of studying, but it's also back to college  fun. It's about senior year, before we have to go in the real world and be grown ups with jobs and real bills. This is the time for meeting new people, crossing off items from that bucket list, (and most of your friends are finally 21 and can go to the bars with you!) 

I can't believe it's my senior year at IU and I feel old. Really old. However at the same time, I'm ready. I've already decided to make a "Semester Year Resolution." This is going to be my year of yes. For instance, Katy and I just got back from a cardio hip hop class and I think we laughed our asses off rather than from the dancing. I'm ready to have fun and not afraid to make a fool of myself. I've had a super bad lazy kitchen week and have ate out every night! Bad Maggie! 

However, even though I'm currently making chocolate chip cookies at midnight (WITH MY BRAND NEW OVEN!!), this recipe is super easy for a snack, side, lunch or dinner. You decide.Caprese salads are nice because you just have to chop, pour and serve. 3 way too easy steps for something that tastes so unbelievably fresh and delicious. I love this dish because it really allows the ingredients shine on their own. Sometimes I think we get too enthralled when cooking with a million ingredients and trying to make a complicated and unique taste. The food loses it's natural and crisp flavors. I finally got to use my balsamic vinegar from Tenuta's

Use your basil while you can! Goodbye summer and hello senior year. Here's my mom's recipe for Caprese salad. 

Caprese Salad 

1 large tomato
1 ball of fresh mozzarella
Olive Oil
Balsamic Vinegar
Fresh Basil, sliced into strips

1. Slice tomato into 1/4 inch slices.  Place on  plate in single layer. Drizzle olive oil and balsamic vinegar over tomatoes.  Sprinkle a little salt and pepper.  Let sit for a few minutes.  
2. Slice fresh mozzarella into slices.  Put 1 slice of cheese on top of each tomato slice.  Drizzle just a little olive oil and balsamic vinegar on top of mozzarella cheese.  Top with thin strips of basil leaves.

Bon App├ętit!


  1. tres bien. You are a great cook and I am proud you are carrying on a great Dunphy tradition. Souffle next??

    Uncle Steve