Wednesday, Sep. 02, 2009

Cook's Corner: A cook’s take on Insalata Caprese

Brad Smith is not a professional chef. He learned to cook watching his mother and uncle, “my Papa Jack.”

“In the summertime I find myself deconstructing a bounty of fresh veggies and fruits — like tomatoes, almost daily,” Smith said. “This is one of those near-perfect methods of composing something simple, elegant and satisfying. Unlike traditional Insalata Caprese, I like different cheeses beyond buffalo mozzarella and a vinaigrette instead of the simple olive oil dressing on the plate, but I’m not very traditional.

“A quick note on tomatoes. NEVER, EVER refrigerate tomatoes. Keep them at room temperature or they will become mealy and softer than you want them to be. Cold temperatures destroy the cell structure of the tomatoes rendering them watery and tasteless.”

Today, Smith shows how to make Tomato Salad With Gorgonzola. Watch the instructional video.

Tomato Salad With Gorgonzola

4 perfectly ripe, firm tomatoes, cut into thick slices

4-6 ounces crumbled Gorgonzola or blue cheese

Balsamic vinegar and extra virgin olive oil, for drizzling

Fresh basil leaves, torn with your fingers if too large

Freshly ground black pepper

Fan the tomato slices of the tomatoes in a circular shape around the center of four chilled salad plates.

Scatter some of the Gorgonzola cheese and basil over each plate and drizzle with a small amount of balsamic vinegar and a liberal amount of olive oil. Season with the pepper and serve.