TASTE of Olney

As summer’s sunkissed days beckon, a dish emerges from the heart of the Mediterranean that effortlessly captures the essence of the season: the iconic Caprese salad. With vibrant colors, exquisite simplicity, and tantalizing flavors, this chilled pasta salad is a visual and gastronomical masterpiece that home chefs can whip together in under an hour.

Danny based this salad on a recipe from the Jo Cooks website (jocooks. com), using fresh basil from the planters in front of Stewart’s Food Store and cubing a 16-ounce roll of Mozzarella from the store’s cheese section. . “It’s good, quick, and cool,” he said.

Caprese salad comes from the island of Capri, nestled in the azure waters of the Tyrrhenian Sea. Composed of just a few key ingredients, the salad’s magic lies in the harmony between its components. Ripe tomatoes provide the foundation, as each slice releases a burst of sweetness, complemented by the milky richness of fresh mozzarella cheese. The simplicity of the ingredients allows their natural flavors to shine, evoking the rustic charm of Italian countryside dining.

Ingredients: 12 oz farfalle pasta or other small pasta such as penne or rotini 1-½ cups cherry tomatoes cut in half 8 oz cubed mozzarella 1 cup fresh basil leaves 2 tbsp balsamic glaze or balsamic reduction 1/3 cup extra virgin olive oil 2 cloves garlic, minced Salt and pepper to taste Preparation:

Step 1: Bring a large pot of water with a tbsp of salt to a rolling boil. Add pasta and cook according to package directions for al dente. Drain pasta in a colander and rinse under cold water to stop it from cooking. Set pasta aside.

Step 2: While pasta is cooking, whisk together the olive oil, balsamic glaze, and minced garlic together in a small bowl or shake vigorously in a small jar with a tight-fitting lid. Season the balsamic vinaigrette to your taste with salt and freshly ground pepper.

Step 3: Place cooled pasta in a large bowl along with the cherry tomatoes, fresh mozzarella cheese, and fresh basil. Toss gently with dressing until all the ingredients are evenly coated. Cover the bowl with plastic wrap and chill for at least 30 minutes.

Step 4: Before serving, gently toss the pasta salad again to mix it well. Taste and adjust salt and pepper if needed. Serve with a drizzle of balsamic reduction and more fresh basil leaves.

Leftover caprese pasta salad will keep in the fridge for up to six days in an airtight container.