Lick the screen – Caprese salad
July 19th, 2010
04:00 PM ET
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If it's Caprese - at least Caprese like this, all burstingly fresh and assembled and eaten just yards away from where it was picked - it's gotta be summer. More specifically, this is what summer is like at CNN photographer Jeremy Harlan's house, where he grows a glorious array of herbs and vegetables, chronicled at his blog Two Left Thumbs.

If you know not this Caprese of which we speak, now's the time to catch up - for its peak season is cruelly brief.

Grab a few really luscious tomatoes - heirloom if you've got 'em. Slice thickly, sprinkle lightly with kosher or sea salt and a bit of freshly ground black pepper, stack with slices of fresh mozzarella, layer on a few fresh basil leaves and anoint with the nicest olive oil you can get your paws on. Flick with a bit of balsamic and serve immediately.

It's happiness on a plate.

Each weekday, Lick the Screen will showcase a food photo that sets our stomach rumbling. If you'd like your work to be featured, submit your pictures to the Eatocracy Flickr pool or leave a link in the comments. We'll get in touch if what we see makes us weak at the knees.

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Filed under: Lick the Screen • Make • Recipes • Salad • Scorpacciata • Tomatoes


soundoff (5 Responses)
  1. pres

    You really make it seem so easy with your presentation but I find this topic to be really something which I think I would never understand. It seems too complicated and very broad for me. I am looking forward for your next post, I will try to get the hang of it!

    December 2, 2010 at 11:37 pm |
  2. Alex

    There is nothing, NOTHING in this world like a fresh tomato still warm from the sun, freshly picked and eaten. Problem is, unless you grow your own, most of the tomatoes available today are awful. Grainy, not ripe on the inside, and basically flavorless. I have reserved myself to the fact that I only eat tomatoes now from late July to early September that are locally grown, but even those have been lackluster at best this year. What happened to the tomatoes???

    August 3, 2010 at 10:15 am |
  3. Steven Ishmael

    Go with an aged balsamic and some Burrata for an even more luscious experience :).

    July 29, 2010 at 11:04 am |
  4. Cait

    everything about this dish is fabulous and so simple to make, i love it!

    July 21, 2010 at 7:05 pm |
  5. Georgia Pellegrini

    I never get sick of this dish during the summer. It's so easy, fast, fresh and full of flavor....nothing says summer better :)

    http://www.georgiapellegrini.com

    July 19, 2010 at 6:57 pm |
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