caprese salad

If I am allowed to only eat one thing for the rest of my life, I would probably have the caprese salad. Caprese salad is a very simple dish. It can be eaten as a first course or add a little more protein and have it as a main course. It's light and consist of tomatoes, buffalo mozzarella (or fresh mozzarella), fresh basil, olive oil and balsamic vinegar. Preferably aged balsamic. Buffalo mozzarella is a mozzarella made from the milk of a domestic water buffalo. It can be imported here from Italy and you can find it anywhere in the high end cheese aisle. It's perfect for these hot days we are having.

1 heirloom tomato

1 package of fresh buffalo mozzarella

1 sprig of fresh basil, thinly sliced

pancetta, that is sliced thinly and still shaped like a wheel

great quality extra virgin olive oil

aged balsamic

freshly crack black pepper

kosker salt or fleur de sel

Preheat to the oven to 375 degrees. Slice the heirloom tomato into wedges and lay them over paper towels to absorb the juices. Slice the buffalo mozzarella into 1/4 inch size circles and lay them over paper towels to absorb the juices as well. Take the slice pancetta and lay them on a half sheet pan, lined with a silpat or parchment paper. Lay another silpat or parchment paper over the pancetta with another half sheet pan on top of it. Bake for 10-15 minutes until it becomes crisp, like bacon, remove from oven. BE CAREFUL to not let it burn. Season the tomato and mozzarella over the paper towels. It's best to use fresh cracked better pepper because it gives the dish better flavor. Start assembling the dish by shingling the wedge and the mozzarella cheese around the plate. Drizzle with extra virgin olive oil, balsamic vinegar, and fresh basil around the plate and on top tomato wedges and cheese. Lay the crispy pancetta over the top and serve.