How we make it.
1 pint itty bitty tomatoes
8 ounces fresh pearl mozzarella
1 teaspoon Kosher salt
1/2 teaspoon black pepper
1/4 cup extra virgin olive oil
1/4 cup fresh basil leaves, chopped
Drain mozzarella and add to a medium bowl. Wash and slice tomatoes in half, add to bowl with mozzarella. Stir in salt and let sit for 5 minutes so salt can bring our natural juices in tomatoes. Pour over extra virgin olive oil and add pepper and basil, stirring to combine. Serve room temperature.
Why we make it.
Feels like everyone loves a caprese salad but no one has had a good one. The point of caprese is putting several wonderful things together because they enhance each other. But caprese salad is so often served with components cut into too large of chunks for anything to meld at all. This disturbs me. How can kosher salt permeate a whole grape tomato? How can that half inch disc of mozzarella you've got there ever be anything but bland, let alone perfumed with the essence of the tomato that was never properly softened by the salt that never got to it? This pebble caprese is not only adorable to look at and bite sized for Betsy, but is composed to maximize the blending of flavors that is the whole point of caprese in the first place. Every bite a caprese explosion given the chance to be one. You'll love it. That's why we make it.
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