soft eve,for cooking and healthy

Things I make Thursday – Caprese Salad

Basil Plant
Caprese Salad

So I thought I loved this salad because of the soft bocconcini, but when it really comes down to it… the cheese is pretty tasteless… horrors, did she just say that? Yes I did… in fact, I think the best part of the salad is the basil. So much in fact, that I started my own garden this past summer.

For my birthday, my husband thought it would be a nice gesture to get me some soil and some planters. While he claims he gave me a garden, I bought my own plants. We went to the Gardenworks in Burnaby and I picked out three different kinds of lettuce and some herbs. Sadly, when it because overrun with bugs (how did I get bugs on the 19th floor), I had to start all over again. Out with the old basil and in with some new. I had a sad little basil plant growing in my windowsill. When I transferred it outside on the balcony, wonderful things happened… it grew. No, it doesn’t take that much to amaze me.

I would try to grow my own tomatoes, but so far everyone I have talked to this year has said their tomatoes never came or didn’t turn out good. Okay, now I don’t feel so bad… what did Homer say? Never try.

Anyhoo, back to my stories… I love picking fresh basil and chiffonading (that might not be a word, so making a chiffonade or ribbons) it all over my pasta or this salad.  I read that basil keeps you healthy too… cancer fighting… yada yada. I feel better because it’s good for me and tastes nice. I buy my bocconcini from the deli (Santa Barbara on Commercial). They used to have singles, medium and large, in the case, but now they just have containers in the cooler section. I buy the medium ones because I buy campari tomatoes. I buy those tomatoes because they are small, but not too small… sometimes, you only want one for a salad for work. This way, I don’t have to put the other half in some cling film (oooh, I’m like Nigella… cling film) and let it get all mealy and weird in the fridge.

I don’t have a real recipe… cut cut here, throw throw there… then I drizzle with olive oil and balsamic. You can’t see it in the picture because I took it before adding them… also before the salt and pepper. I’m not claiming this is ah-ten-tic, it’s just how I like it. Plus, I don’t think people really drizzle with balsamic anyhow. Oh, I wanna get the one from Costco… the aged, thick one… that would probably be awesome on this.

I know my plants won’t survive winter outside, so I am gonna make pesto soon.


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