I work at a restuarant that has a Caprese salad. I wish to know if anyone know why you are supposed to used warm Tomatos.
For the salad I take 5 slices for beef steak tomato. Arrange them in a circle around a plate. Then take about 1/4 cup of julienned red onions and place them in the middle. Drizzle a little bit of olive oil on the onions, and balsamic vinegar on the Tomatos. spinkle a pinch of salt and pepper of the plate. Then take 5 leaves of big leaves of basil and place them where the tomatos meat. Take 3 Fresh Mozzarella balls (6 if they are small) and place 1/2 in the middle of each tomato and place one on top of the red onion. Take 5 kalamata olives and place on each basil leaf.
That is the salad. The recipe calls for 5 slices of warm beefsteak tomatos. Warm tomatos are not as easy to cut on the fly. The get smushed and lose there pretty round shape(even with a sharp knife). So I keep the tomatos cool.
Does anyone know why you are to use warm tomato?
For the salad I take 5 slices for beef steak tomato. Arrange them in a circle around a plate. Then take about 1/4 cup of julienned red onions and place them in the middle. Drizzle a little bit of olive oil on the onions, and balsamic vinegar on the Tomatos. spinkle a pinch of salt and pepper of the plate. Then take 5 leaves of big leaves of basil and place them where the tomatos meat. Take 3 Fresh Mozzarella balls (6 if they are small) and place 1/2 in the middle of each tomato and place one on top of the red onion. Take 5 kalamata olives and place on each basil leaf.
That is the salad. The recipe calls for 5 slices of warm beefsteak tomatos. Warm tomatos are not as easy to cut on the fly. The get smushed and lose there pretty round shape(even with a sharp knife). So I keep the tomatos cool.
Does anyone know why you are to use warm tomato?