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Caprese Salad Con Pignoli  Print

This recipe (adapted from Food & Wine) appeared in Summer’s Grand Finale on 02 Sep 2010

Caprese Salad Con PignoliGarden–fresh tomatoes (Heirlooms are particularly delish in this!)
Fresh buffalo mozzarella cheese, sliced into medium–thick medallions
Fresh basil leaves, chiffonade
Scallion (green onions), chopped (diagonally looks best!)
Pignoli (pine nuts), lightly toasted
EVOO (extra–virgin olive oil for you non–Rachel Ray followers)
Sea salt (not a lot)
To assemble the salad as pictured, alternate tomato slices with the mozzarella medallions into a spiral formation on your serving plate. Sprinkle the basil, green onions and pine nuts on top. Drizzle some EVOO over everything, finishing with a quick grind of salt and pepper.

WI wine recommendation: Fresh tomato (as compared to cooked tomato) is a tricky thing to pair with wine. Our preference is to have a nice crisp acidic white with some flavor, such as a Sauvignon Blanc, Grüner Veltliner, Pinot Grigio or Pinot Gris. If you must have a red, keep it to the lighter, less tannic reds, such as Pinot Noir, Barbera or Grenache.