Caprese Salad

One of my favorite things about The Goat Cheese Making Class is the people I meet….And, I meet a lot of foodies, chefs and closet cooks.  Many of them talk about Caprese Salad.  Once I found out what it was, I began salivating, cursing the fact that I’d have to wait for summer and my own tomatoes and basil, before I could actually eat it.

Well, impatience…and my mom’s birthday…won out.  My City Girl Sister and I made mom an out-of-this-world birthday dinner, and this was the appetizer. 

Although delicious, I am still salivating awaiting my summer harvest!!!

It’s simple to make…

1  Just slice some tomatoes

2.  Put a basil leaf or half a leaf on top of each tomato

3.  Put a slice of fresh mozzarella on top of the basil (I used fresh goat mozzarella that I had just made)

4.  Drizzle with olive oil

5.  Sprinkle with salt and pepper. 

Try to leave some for your guests.  At least 1 or 2.  I mean, that’s only polite, you know.

–  The Goat Cheese Lady

About The Goat Cheese Lady

I am Lindsey. At first I was a city girl. Growing up, the closest thing I had to farm animals were a cat and a cockatiel. In 2009, Herbert (my husband) and I bought our first milk goat and I instantly became an urban farmgirl, attempting to balance city and farm life..before I knew “urban homesteading” was a thing. That’s when we began The Goat Cheese Lady Farm, hence The Goat Cheese Lady blog you’re visiting now. After moving to the country in 2014, I embarked on life as a rural farmgirl. We continued teaching farm and cheesemaking classes, raising more goats and began construction on our cheese creamery. But life had other plans and in 2017, we decided that, due to financial and health issues, we had to close the farm for business. No more classes, no more creamery, a lot less milking. We went back to off farm jobs, I as an Occupational Therapist, Herbert in construction with his business, D&A Home Remodeling. At that point, I made a silent promise to myself that I would corral my entrepreneurial mind and focus on a job for a year. Well, it has been a year and I am back. Not to classes, cheese, soap or lotion, but back to writing. I love it. I’m not sure where it will lead me, but that’s where I’m starting. I’ll continue to write as The Goat Cheese Lady for now, and whatever the future holds, I’ll let you know. Our two boys are 14 and 11 and continue to be louder than my sister and I ever were. We have two dogs, Montaña and Flash, a cat, Jumpy, a flock of chickens and three goats. Yes, we still have Lucy, the goat who helped us start it all and was milked by over 1,000 people. She’s retired but still the boss. Chocolate provides enough milk for our family with some to spare for the dogs. Soccer friends, school friends, coyotes and mice are frequent visitors. There are way too many flies and every so often we see an owl. I’m glad you’re here. Sometimes you’ll laugh out loud, other times you’ll be inspired to appreciate the small things. My hope is that, over your morning cup of coffee or your afternoon work break, you’ll enjoy the antics and inspiration that are my daily life. Lindsey
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6 Responses to Caprese Salad

  1. Patty Cameron says:

    Being the mom of The Goat Cheese Lady has many advantages – caprese salad is only one. Yes, the dinner was superb!!!! The salad fabulous. Love, Mom

  2. I’m pretty sure food can sometimes speak and this does. Don’t you just love how a salad can say summer. If you use the balsamic I’d try reducing it first. It holds helps it hand onto the salad, sort of like syrup.

  3. Mary Menz says:

    the Caprese salad is great with balsamic vinagrette as well. Or chop all the ingredients and serve on toasted baguettes!

    • Awesome!!! Someone had told us about Balsamic too, we just didn’t do it. I’ll try it next time, I bet it will add a lot more zest to it! Ooooooh, and cut up on toasted baguettes sounds great too!


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