It's that time of year when the harvest is bountiful, especially homegrown tomatoes and basil. Given that Costco is also stocking fresh Mozzarella di Bufala Campana, which is "the real deal" water buffalo mozzarella from Italy, it's the absolute best time of year to make a Caprese Salad: (http://terrygruggen.blogspot.com/2011/07/caprese-salad.html).
My Caprese Salad recipe calls for using Kosher salt. But if you want to make your salad extra special, consider making your own basil salt. We have an abundant supply of basil this year in the Gruggen household, so this is a great way to put about 70 basil leaves to good use.
This recipe will make a little over a cup of basil salt. If you want less, cut the quantity in half...the recipes scales easily up or down. Because the recipe bakes the basil, it will keep at room temperature indefinitely. Why not make a double batch and give some to your best friend?
1 cup packed basil leaves
1 cup Kosher salt
- Preheat oven to 225º.
- Put salt and basil leaves in a food processor. Pulse until fine and then spread on a baking sheet.
- Bake for 30 minutes, tossing half way through.
- Remove from oven and let cool. Pulse again in food processor. Store in a bowl or jar.