WineLovers Discussion Group

I try not to duplicate food photos too much, but after celebrating summer's first tomatoes with a caprese last month, I had to do it again now that midsummer beefsteaks are full on.

Thick beefsteak slices from the garden, fresh basil ditto; fresh mozzarella from Lotsa Pasta, salt, pepper and good Italian olive oil.

I wonder what percent of people use olive oil and what percent use Balsamic. Can we do a poll?

Drizzle a little of each for me please.

Oh, I don't know....burrata instead of mozz; a few capers; on a bed of arugula; a drizzle of olive oil; a squeeze of lemon ; a chiffonade of basil; a splash of wine vinegar; a few drops of condiment balsamic.....I love them all.

I am pro olive oil and a little anti vinegar. The flavor of the tomatoes is what this salad is about.

I like to enhance the flavor with an invisible sprinkle of salt for most tomatoes, or a hint of sugar on Green Zebras or other tomatoes that are sweet. Then it's just fresh mozz, basil leaves, and a fine EVoO drizzled at the last minute before serving.

For hearty red tomatoes, smoked mozzarella makes a nice change.

For me vinegar is a distraction, and the extra flavor of balsamic is even more of a distraction.

I'm somewhat with Frank, preferring just salt and EVOO over balsamic. That said, I definitely won't refuse a Caprese that's had a little vinegar added.

Both olive oil and balsamic for me. I also like it sometimes with burrata instead of mozzarella.

Mike Filigenzi wrote:I'm somewhat with Frank, preferring just salt and EVOO over balsamic. That said, I definitely won't refuse a Caprese that's had a little vinegar added.

I'm on board with you and Frank, Mike. My opinion, the delicacy and balance of the tomatoes, fresh cheese and basil with really good olive oil and just a little kosher/flake salt and quality fresh-ground pepper (Penzey's Tellicherry, for instance) makes the dish for me.

I like balsamic in its place, but its bold flavor would just throw the dish out of whack for me. In fact, I'm not even on board with vinegar. If the tomatoes are fresh and ripe, they will bring their own perfect sweet-acid balance to the party. If you're stuck with less than perfect tomatoes, maybe a few drops of lemon juice ... but then I'd have to ask why you're even making a caprese if you don't have perfect tomatoes.

Ted Richards wrote:Both olive oil and balsamic for me. I also like it sometimes with burrata instead of mozzarella.

I'll pass on the balsamic, as noted in the prior post. But burrata? Yes, please!