Caprese 'Cocktails' with 'Green Passion' Dressing

Caprese salads are simple to prepare. You just have to have great tomatoes and really good mozzarella. Heirloom tomatoes, when you can get them, are a must.  But our new dressing takes all this to a new level.

This dressing is reminiscent of the classic ‘green goddess’ dressing of old. Sadly, green godess dressing went to the wayside years ago along with Thousand Island and Russian dressings, but to be fair, green goddess still rates as a classic among chefs.  Green goddess was named for its tint, and has an herbaceous flavor.  Ours follows suit with both, and adds a tangy fruity freshness.

This is a versatile dressing, folks!  Already we have paired it with classic green salads.  If you are a fan of panzanella (think Tuscan salad of bread and tomatoes that is popular in summer), this makes for an amazing dressing to soak the bread and brighten the tomatoes!

for the cocktails:

• 2 (8 ounce) containers fresh mozzarella (cherry sized or 'Ciliegine')
• 2 pints cherry tomatoes, cut in half
• 6 small basil leaves (as garnish)

for the dressing:

• 3 scallions, chopped
• 2 large garlic clove, minced
• 2 tablespoons large basil leaves, cut chiffonade
• salt and freshly ground black pepper, to taste
• ¼ cup Pastamoré Passion Fruit White Balsamic Vinegar
• ¼ cup Pastamoré Meyer Lemon Olive Oil
• ½ cup extra-virgin olive oil

Combine scallions, garlic, basil, and passion fruit vinegar in food processor or blender and pulse to blend. Stream in Meyer lemon olive oil, then extra-virgin olive oil to form a smooth dressing. Add pepper and a touch of salt - not too much! A light touch of salt enlivens the flavors, too much will take away the 'fruitiness'.

This recipe makes about 1 cup of thick dressing, ideal for coating the tomatoes and mozzarella. For a lettuce salad or panzanella, you may want to 'thin' the dressing with more olive oil.

Combine tomato halves and mozzarella balls in a large bowl - you are looking for a 50/50 mix. Lightly salt and pepper. Add dressing to taste and toss to coat. Arrange in a cocktail glass and garnish with a basil leaf.

Serves six.