American-Style Caprese Salad
Description
This is a twist on an old classic Italian caprese salad. It combines mozzarella cheese and tomatoe with corn and arugula to make it up-to date for more American tastes. It is a quick, pretty and tasty dish and especially good if the ingredients are fresh
Ingredients
4-6 medium sized mozzarella balls (1 per person)
For the bed:
5 oz. baby arugula
Olive oil
Salt
For the topping:
4 cups corn kernels (from 4-5 cobs)
4-6 medium tomatoes, seeds removed and cut into small cubes
2-3 green onions, thinly sliced
Freshly squeezed juice of one half lemon
Olive oil
Salt and pepper
Basil or mint (optional)
Directions
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Cook the corn on the cobs by boiling in abundant salted water briefly, only for 3-5 minutes for fresh corn, a minute or two more if you’re using corn that’s been in the fridge for a few days. Let the cobs cool and cut off the kernels with a sharp knife.
Dress the arugula lightly with olive and salt, then lay down a bed of arugula in individual plates.
Slice each mozzarella and lay it out in an attractive pattern on each plate.
Mix the corn kernels with the diced tomato and sliced green onions. Dress the mixture with olive oil, followed by the lemon juice, then season generously to taste. If you like, mix in a few shredded basil or mint leaves just before serving.
Spoon the corn and tomato mixture over the mozzarella in an attractive pattern, for example, piling it high in the middle of the plate and sprinkling a bit around the sides as well.
Drizzle a bit more olive oil over everything and serve.
Serves 4-6