Eating Oxford

Cooking with Kimme: Caprese Salad

Published

8 years ago

May 4, 2018

Caprese Salad – using fresh summer tomatoes, sunburst yellow tomatoes, heirloom tomatoes (any and/or all will do!), fresh basil, fresh mozzarella, olive oil, balsamic glaze (**preferably can be bought bottled already) and salt & pepper!

Arrange in a circle as shown and drizzle olive oil and balsamic glaze over the entire dish!

To serve 4:

3 medium, ripe tomatoes (fresh summer, yellow ‘sunbursts’, heirlooms, or mix of all), roughly chopped (and/or grape-size work great here – need about 2 cups full total)

1/2 pound fresh mozzarella, roughly torn

2/3 cup basil, chiffonade

Drizzle olive oil & Balsamic glaze over top

S&P to taste

Adjust accordingly depending on ‘crowd’ size – GREAT for a simple and beautiful presentation!! Even if just for 4, or 20!!

***Chiffonade is a chopping technique in which herbs or leafy green vegetables (such as spinach and basil) are cut into long, thin strips. This is accomplished by stacking leaves, rolling them tightly, then slicing the leaves perpendicular to the roll.

A wife to James, and mother of 2 littles, Kimme Hargrove cooks for comfort and, well, to keep her sanity. She works part-time as an Account Executive for a marketing firm out of Greenwood and while cooking is just a hobby, her love for food (and sharing it) has translated in life to many things ‘culinary.’ She is a founder of Delta Supper Club and soon-to-be Coastal Supper Club, as her family recently relocated to Ocean Springs, MS. Kimme continues to write recipes for print and blog for Invitation Magazines (Oxford/Tupelo/MSU/Family). Her latest role as the Culinary Arts Coordinator at The Mary C. Cultural Arts Center in Ocean Springs, allows her to further her training as an instructor that began at Viking Cooking School in Greenwood, where her and her family used to reside.
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