One of my fondest memories of travelling abroad as a little girl was this fantastic dish I had one night in a restaurant with my parents in Mexico. It was a salad made only of tomatoes and cheese, but the tomatoes were packed with flavor, and the mildness of the cheese paired with the stunning tomatoes took the whole dish to a higher level. This salad was probably one of the first things I ever ate that made me really interested in what exactly I was eating. I immediately asked my mom for the name of the dish, and she told me it was a Caprese salad.
It wasn’t until just now that I wonder what we were doing at an Italian restaurant in Mexico, because Caprese is an Italian dish. Caprese is a light, flavorful, and easy summer dish to make, and it’s clear to see why Tonio would choose to make it. The ingredients are simple, but the whole dish is instantly elevated when you use the best of the best ingredients you can find combined with an effervescent dressing that lightens the meaty combination of thick slices of cheese and tomato. Incidentally, that is exactly the kind of dressing Tonio writes a recipe for in chapter 304, so I decided to give his recipe measurements, so people at home could try it out.