Mozzarella Caprese with Homemade Cheese

One of my favorite summertime salads is Mozzarella Caprese. It is simple and delicious.

There are a few variations to this easy recipe. This is a classic version using local, vine-ripened tomatoes, fragrant young basil, and fresh mozzarella.

Ingredients:
2 fresh, vine-ripened tomatoes, thinly sliced (1/4”)
1 pound fresh mozzarella cheese packed in water, thinly sliced (1/4”)
10-15 leaves fresh basil, chopped
Extra virgin olive
Sea salt
Pepper
Balsamic vinegar (optional)

Directions:
1. Arrange tomato slices on plate
2. Place a mozzarella slice on each tomato
3. Top with chopped basil
4. Drizzle with olive oil
5. Salt and pepper to taste
6. Add splash of balsamic vinegar for a tangy flavor

Preparation Time: 10 minutes
Serves: 4-6

And if you are feeling creative, substitute the fresh mozzarella with a simple homemade cheese. Think of it as your very own home science project with tasty results. In my food science lab, during graduate school, we made a quick recipe that was “technically” considered cheese. It’s as easy as 1, 2, 3. Here’s how:

1. Bring half gallon of milk to near boil
2. Add 2 tablespoons of vinegar and stir until curds form and whey (the liquid) separates
3. Strain the cheese in a colander lined with cheese cloth

That’s it! The cheese is ready to enjoy…get out the basil and tomatoes!

If you are a bit more ambitious, try making your own homemade mozzarella cheese. Cheesemaking.com has a 30 minute mozzarella and ricotta cheese recipe with step-by-step instructions including photos.

My mom will be visiting next week. We plan to try Cheesemaking.com’s recipe. Stay tuned for the review!

Cheers!
Jess

Jessica Adlin, MS RD