When the heat of the summer zaps your energy and the last thing you want to do after a day at the beach or hiking/biking the trails, is stand in front of a stove or campfire cooking dinner, we have the solution.
On a recent camping trip, we knew the weather was going to hit high temps and that our site would be very exposed. Our tent trailer doesn’t have air conditioning, and we prefer being outside anyway. Therefore, we planned on a cold supper with a few simple ingredients.
Caprese salad is a traditional Italian first course made with sliced tomato, fresh mozzarella (bocconcini or buffalo mozzarella), fresh basil, drizzled with good olive and sprinkled with salt. We like to add a grind of pepper and drizzle of good balsamic vinegar, as well.
Bring along a baguette for sopping up the juices on the platter. If you want to add extra protein, sliced salami, mild or hot, is a nice addition, although we didn’t really need it and saved most for bagel sandwiches the next day.
We asked our sommelier friend, Christopher Wilton, of The Small Winemakers Collection and Wilton Wine Consulting, for a recommendation to go with the Caprese salad. He suggested any Italian white other than Pinot Grigio. We chose an inexpensive Soave Classico. It was spot on, light and refreshing.
If you have leftover ingredients, make a Caprese Omelet for breakfast the next morning. Delicious!