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Insalata Caprese Salad


Posted the11/09/2009 By Cooking with K (Visit website)



Insalata Caprese is one of the simplest and most delicious of salads I have ever eaten. I think I could eat one every day, and did make several this summer with the abundance of tomatoes that were available. The salad is best made with vine ripe tomatoes that are not refrigerated.

Insalata Caprese Salad

4-5 ripe Roma tomatoes, sliced 1/4-inch thick
1/4-1/2 lb. fresh mozzarella cheese, sliced 1/4-inch thick
1/4 c. small fresh basil leaves
1/2 teaspoon coarse ground Salt
1/4 teaspoon fresh ground Black Pepper
1/4 cup extra-virgin olive oil

Assemble the salad in the middle of the plate by layering in sequence tomato and mozzarella cheese. Tear fresh basil leaves and sprinkle liberally over the slices. Add salt and freshly ground pepper to taste.

Just before serving, drizzle on some excellent extra-virgin olive oil.

NOTE: Insalata Caprese should never be allowed to sit in oil for any length of time and become soggy, and no vinegar of any kind goes on Insalata Caprese!

This recipe was adapted from: What's Cooking America


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