White cheese with capers and herbs

June 30, 2009 at 1:00 am | Tags: , , , ,

cheese capers herbs

We are blessed by a wealth of fresh, young cheeses as well as healthy herbs, so I threw all of the above together, along with my home-pickled capers, to make a quick salad.

I happen to have Thai basil and pineapple sage growing quite robustly on my patio. These herbs have different flavors than their more standard counterparts (basil and sage), which you’re more likely to find around here, but any combination of fresh herbs that suits your fancy would be quite good in this dish.

The cheeses — a 50-50 mix of diced mozzarella balls and tsfatit — are from my favorite cheese stand at the Carmel market, which gets them from the Sharon dairy. They’re at their peak for all of two days after purchase, but so good that you won’t want to leave them any longer than that.

caper

For two servings:

100 grams of fresh white cheese (I used half mozzarella, half tsfatit; use whatever you like)
2 tablespoons of capers
handful of assorted fresh herbs — basil, sage, thyme, zaatar, oregano are all options; mix and match
drizzle of good olive oil
sprinkle of kosher salt
freshly ground black pepper

Finely dice the herb leaves, removing any stems. Chop the cheese into small, bite-sized cubes. Toss all the ingredients together.


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4 Comments »

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  1. how wonderful to read about home pickling capers. They must be delicious.

    Comment by maybelles mom — June 30, 2009 #

  2. Oooh, I’d be all over this marinated cheese. I love marinated bocconcini (unripened mini mozzarella balls) and feta with za’atar and olive oil. What is tsfatit like? Smooth, stringy, salty, sweet?

    Comment by Choosy Beggar Tina — June 30, 2009 #

  3. Oops, sorry, didn’t explain what sfatit is in this post — sfatit has a soft, silky texture, and a very mild flavor, I guess you could call it sweet. Kind of like mozzarella without the stringiness.

    Comment by Liz — July 1, 2009 #

  4. [...] You can also check out my mozzarella-caper-herb salad. [...]

    Pingback by Cafe Liz » Cross-Mediterranean caprese with fried onions and sumac -- Kosher vegetarian recipes from my kitchen in Tel Aviv — July 2, 2009 #

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