Caprese Salad

Ingredients:

2 Tomatos (heirloom is best, otherwise select a tomato that has a lot of meat)
1 Bunch Sweet Basil
1 Container Fresh Mozzarella (Bel Gioioso brand is good, oviline or perline is my preference)
Extra Virgin Olive Oil
Balsamic Vinegar (Optional)
Salt (Optional)
Pepper (Optional)

Slice the tomatoes 3/8” thick, and arrange slices on a plate.

If you are using the large mozzarella balls, slice in 1/4” slices and place one slice on each tomato slice. If you are using perline or ovoline, sprinkle them whole over tomatoes.

Separate a couple of nice looking sprigs of basil from the bunch, then chop the bunch up. Sprinkle the basil liberally over the plate.

Drizzle with olive oil, and balsamic vinegar if you wish (I’ve heard they don’t use vinegar in insalata caprese in Italy, but in America we seem to like it that way.

Season with Salt and pepper if you wish. Serves about 4.

Cucumber Salad

Ingredients:

1 Cucumber
1/4 cup Red or Walla Walla Onion (any sweet onion)
Vinegar (I like red wine vinegar, but you can also use white. I wouldn’t suggest Balsamic, as it has an overpowering flavor)
Pepper

Slice the cucumber thinly (1/8”). Coarsely chop the onion. Place both in a bowl.

Drizzle some vinegar on the vegetables, to taste, really. If you were to take all the vegetables out of the bowl after adding the vinegar, you probably want to see about 1/4 cup of vinegar in the bottom of the bowl. If it’s too vinegary, add a little water. If not enough, add more vinegar!

Add pepper to taste, toss. This salad needs to be tossed whenever you serve some, since the vinegar sinks to the bottom.