Last summer, on a roadtrip down the Pacific Coast to Big Sur, we had a chance to eat at two landmark restaurants: Nepenthe and Sierra Mar at the luxurious Post Ranch Inn. We didn't stay at either place, but camped and ate lunch on two consecutive days. Each restaurant provides an eagle-eye view of the Pacific, but at Sierra Mar your food is on the same level as the coastal clouds. We ordered a $16 Caprese Salad -- a tower of heirloom tomatoes, buffalo mozzarella, basil pesto, and extra virgin olive oil. It was amazing.
When we returned home, Jay wanted to try to recreate this simple dish -- however adding more pine nuts and fresh basil leaves. What makes this salad so special is the type of tomato, olive oil, and cheese used, which is why this is best enjoyed in late summer when tomatoes are at their peak.
Here in Seattle, we are fortunate to enjoy Billy's tomatoes from Tonasket, Washington (near the Canadian border). Our favorite olive oil is Trader Joe's California Estate (a steal at $5.99 per bottle) -- grassy, peppery Arbequina olives. Any fresh mozzarella can be used, but the buffalo is a must if you want it to knock your socks off. This also wasn't your typical thick basil pesto with pine nuts blended in. It was fresh basil oil with toasted pine nuts on top. Delicioso!
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