A Caprese Salad is a simple thing: tomato, boccancini, basil, olive oil, and some say balsamic vinegar (some say no).
When it’s fresh, ripe, perfect ingredients, it’s the essence of summer sun and warmth.
Probably the best tasting one I’ve had in Toronto lately was at Lil Baci, which uses imported cheese, and it’s very creamy, melt-in-your-mouth, pairs with tomato in an awesome way delicious.
Because it has so few ingredients, it’s an amazingly graphic, sometimes architectural, salad. I want to capture it as pure art. I’m not there yet.
Here’s a salad that Sandy had when we were in Italy in 2005:
Here’s one I photographed a couple of months ago:
Here’s my photograph from last week:
I’m getting closer, but I’m not there yet. Need more precision in my salad building, either get the whole plate or no background, editing details, clarity, clarity, clarity.
Then I saw a really interesting salad at a restaurant Sandy was eating at in Italy last night.
Hmm. Vertical stack. Hmm. different types of tomatoes.
I think I will continue to work on this.