I’m a firm believer in the theory that sometimes the dishes that taste the best are the ones that require the least amount of work. And that’s not only because these days, whether in the kitchen or not, I feel like I’m on the constant hamster wheel of life with no break in sight. It’s also because when you have amazing ingredients, there’s not much you need to do to them to make them shine. That’s especially true when it comes to Caprese salad, the signature Italian dish of tomatoes, mozzarella and basil. A successful Caprese rests largely on “the quality of ingredients,” says chef Amy Brandwein of Centrolina in Washington. I’m offering a simple, flexible recipe to help get you started. Here’s a rundown of the main ingredients:


(1) comment


Love Caprese, recently had it as a panini, bad bad bad. Soggy.

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