Tomato, mozarella and basil

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Working on a recipe for Caprese salad is kind of like working on updating the Beatles’ classic “If I Fell.” It’s so damn near perfect already, where is there to go with it?

I started considering what I could do to improve the tomatoes. Maybe I could salt them, then use the liquid drawn off as the basis for a vinaigrette. Maybe I could make my own mozzarella and make it creamier than any mozzarella you can buy in a store. Maybe I could turn that basil into some kind of infused oil or tincture that would add interest to the dish.

Read more on http://www.seriouseats.com/2015/08/how-to-not-fuck-up-a-caprese-salad.html.

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