This simple salad that originated in Capri, demands the freshest ingredients. No hothouse tomatoes allowed! Only use the seasonal tomatoes, real cow’s milk mozzarella, high quality olive oil, freshly cracked pepper and crunchy sea salt. Balsamic vinegar is optional and if used, must be thick and syrupy! The results will be magical.
2 or 3 large tomatoes, sliced ¼ inch thick
1 package of Buffalo Mozzarella, sliced ¼ inch thick
¼ cup of Strippaggio Basil Olive Oil
¼ cup of Strippaggio Barrel Aged balsamic vinegar (optional)
Strippaggio Cyprus Flake salt to taste
Using a serrated knife, slice the tomatoes crossways
Slice the mozzarella into round disks
Place the tomatoes and mozzarella on plate in alternating layers horizontally
Sprinkle basil over the top of the dish
Drizzle with basil olive oil and balsamic vinegar.
Sprinkle Cyprus flake salt and pepper sparingly over the top of the dish
Summer Peach Vinaigrette
July finds us in the prime of peach season and this year’s crop of Georgia Peaches are spectacular. Get yours at the BFM. This zesty peach vinaigrette is the perfect companion to a summer garden salad.
1/2 cup of toasted pumpkin seeds
1/8 cup red onion, deflamed
1 peach, sliced
1/4 cup of peach puree – one small ripe peach peeled and blended in blender
1/3 cup of Strippaggio peach balsamic vinegar
2/3 cup of Strippaggio Cook’s Blend olive oil
Pinch of Fleur de Sel sea salt
Pinch of freshly ground pepper
In a large salad bowl, combine mixed greens, sliced peaches, onion and toasted pumpkin seeds.
In a separate large bowl, whisk together peach puree and peach balsamic vinegar.
Slowly whisk in olive oil and emulsify. Add salt and pepper to taste. Slowly pour over salad mixture and toss to incorporate.
Thank you to Strippaggio for a wonderful chef demo and Fitzgerald Fruit Farms for the Peaches.