When you see tomatoes as red as a drunk man’s nose and basil so aromatic it feels like you are being swaddled in a Italian summer tablecloth, these things must be bought. And then turned into something worthy of their natural state.
I’ll go through phases where my body is more or less tolerant of dairy. Today is on the “less” side. But how can I incorporate those tomatoes and basil into a simple appetizer to accompany my return-home-from-work glass of Bordeaux? And since Caprese salad is the obvious choice, how can cheese be replaced?
The cheese in this salad provides three things: fat, salt, and acidity. I’ll get the fat from olive oil, salt from, well, salt, and acidity from… onions!
To make a beautifully simple Dairy Free Caprese, sans gluten, nuts, or any other digestive mishap you could imagine, slice up two small tomatoes, and spread, dominos style, on a plate. Sprinkle 1/4 finely diced white onion on top, top with 5 fresh basil leaves chiffonade into strips, and drizzle with 1 tbs. olive oil and 1 tsp. balsamic vinegar. Top with about 1/4-1/2 tsp. sea salt, depending on your salty persuasion, and call it the end of a day. :)