One of my favorite salads is Insalata Caprese, more commonly referred to by its English name – Caprese Salad (or, “salad in the style of Capri”).
I forget when I first discovered this salad, but once I did,
there was no stopping me once I saw it on an Italian restaurant menu. Plus, it’s
so easy to make. Nothing to it, just get the right ingredients and arrange them
on a plate.
If the basil leaves are limp when you buy them, refresh them
by placing in iced water and they will perk up.
Ingredients
·
ROMA TOMATOES, as many as you like, estimating
one per diner
·
MOZZARELLA CHEESE, one ball, soft and moist
·
FRESH BASIL LEAVES
·
OLIVE OIL, extra virgin top quality
·
BALSAMIC VINEGAR (optional), aged, from Modena
if possible
·
SALT and PEPPER to taste
Directions
1.
Slice the tomatoes into rounds, approximately
3/8 of an inch thick.
2.
Slice the mozzarella cheese into rounds, about the
same as the tomatoes.
3.
Chiffonade some of the basil leaves.
4.
Arrange the tomatoes, cheese and basil in
alternating layers.
5.
Sprinkle with olive oil (and balsamic vinegar),
then salt and pepper to taste.
6.
Arrange a few basil stem tips and leaves on the
plate as decoration.
