This is what I had for dinner the other night. Ben was out of town, and I was eating late, so I didn’t actually want to cook anything. The mother-in-law had given me the fixings for some Caprese salad a couple of days prior, so I thought it was the perfect time to toss it all up and eat something lovely. Here is a generic Caprese salad: fresh mozzarella, tomatoes (oh the tomatoes at Costco! So lovely!), fresh basil, S&P, olive oil, and vinegar.
I, however, wanted to spice it up a bit. I had some oregano leftover from a main dish made for the first seder, so I threw some of that in, too. Then I looked at all of my leftover fuji apples (originally for charoses), chopped one up, and tossed that in. Now, normally Caprese salad is made with balsamic vinegar, but I accidentally locked mine up in the chametz cupboard, not to open until tonight, so I used some red wine vinegar. All the rest was the same. And I cannot describe to you how bloody good this was. The sweetness of the apple balanced the tartness of the vinegar perfectly. The addition of fresh oregano was genius, adding a more earthy flavor to the rest of the standards. I will definitely be bringing this at whatever BBQs/Parties to which I am invited this summer.