Wednesday, September 28, 2011

Caprese Breakdown

We still had some tomatoes and mozzarella left (the basil decided to peace out, the little twerp!) after those caprese bowls/balls/bakes and I love that caprese salad so I thought to myself, "Now that you have some balsamic vinegar, you could make a REAL variation on caprese!"

Yeah, anyone notice something wrong with this picture?

Correctamundo, dear reader, the Red Wine Vinegar and the Balsamic Vinegar have a nearly identical label and I did not manage to notice this until AFTER I'd started dashing a decidedly NOT dark substance on my deconstructed caprese!

Before that, I chopped up the tomato...

And pulled out some mozarella balls to be quartered...

Then tossed it all together with the salt, olive oil, and red wine vinegar...

Gotta love the glow of olive oil on mozarella! And the red wine vinegar actually wasn't a bad addition-- you have to super like sour stuff, though, because it was on the tart side. Thankfully, I adore sour/acid so it was right up my alley. I ate the tomatoes first and let the cheese soak up some of the liquid... superb!

Rating: Easy Peasy
Cost: Cheap-- it's leftovers!
Conclusion: Delish! Definitely a great "re-hashed" leftovers sort of deal

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