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Ted’s Tip No. 206

When you make your next caprese salad, swap out the basil for mint. Just a fun, easy change that adds a bit of minty sweetness to the mix.



 

 

Mini Caprese with Mint

We had guests last eve for dinner out on the island, plus we worked in the city for the day. Which meant it was a quick turnaround to getting the meal prepared after the ferry crossing and all. TPS whipped up a tasty & quick salmon and I assembled a Caprese. The twist is that I used mint (we have a big pot of it that is loving this warm weather and has gone crazy) instead of basil. It adds a sweetness to the dish, chopped up quite fine with a few larger leaves strewn about. Plus I used the small rounds of mozzarella, cutting them in half and the smallest cherry tomatoes we could find, cutting them in half too. A big glug of our favorite extra virgin olive oil and a healthy dusting of French sea salt. Done. An all-around ‘mini’ Caprese on a sunny, sunny August evening with friends.