Caprese Salad

Caprese Salad

Ingredients:
4 bags Spiral Path Plum Tomatoes
2 BelGioioso Fresh Mozzarella, family pack (32 oz)(OWC)
Organic Basil (coventional is ok too)
Wegmans Italian Classics Organic Extra Virgin Olive Oil ("WIC Org EVOO") (grocery)
McCormick Black Peppercorn Grinder (grocery)

Wash tomatoes and basil in Victory wash. Slice tomatoes in half lengthwise, then slice into 3rds. Place in a cambro w/ lid. Dry basil well and finely chop. Store in a cambro w/ lid. Slice mozzarella in cubed centimeter size. I usually cut it into 4 long fat strips, then cut those into thinner strips, then cut those into cubes. Store in a cambro w/ lid. To serve, place a spork in the paper cup, place tomato skin side down in cup, place mozzarella slightly to side of the tomato, sprinkle on a bit of shredded basil, drizzle over a spork-ful of oil, and sprinkle on a 1/2 turn grind of pepper.

Merchandising: WIC Org. EVOO on top of cold case, BelGioioso Mozzarella (8 oz and/or 16 oz) in case, basil in cold case (any basil works but most people want a small container), tomatoes next to you on the table. You can merchandise the pepper if you want.

This is a very pretty demo, and customers like that there's no cooking required, especially in this hot August weather. Honestly it's all about the presentation. If you really want, you can skewer them with toothpicks and serve them like that.