I wanted to make the fancy Caprese Salad that I was seeing every where. I got the fresh mozzarella... some really beautiful organic tomatoes but when I went to assemble I realized, opps, I forgot the basil. And having none that will grow in my sand. What was I going to do? I had fresh oregano but after it was chopped it was kind of puny looking so.... I added some olives and peperoncinis and ta da!
Not Caprese Salad!
2 balls of fresh mozzarella
2 nice tomatoes
peperoncinis
Sicilian style green olives
kalamata black olives
Balsamic vinaigrette
scallion
roasted red pepper
Slice tomatoes, cheese and scallion while pepper is cooling from roasting. Layer everything together. I used a pie plate I had and it worked great for keeping all the juices in. I had to slice the olives too. I like the sicilian green olives, they are less salty. And the kalamata olives taste like the ones my grandmother made when I was little in California. I think it is worth it to slice the olives. When done I drizzled with balsamic vinaigrette. I sprinkled with salt, pepper and a little powdered garlic. But I bet it would be good with roasted garlic.
The whole thing went into the frig for about an hour.
