Thursday, August 10, 2006

Insalata Caprese

It doesn’t get much easier than this, nor more delicious. The colors are gorgeous and flavors are perfect.

As there isn’t much to this recipe, use the best ingredients available, especially when it comes to the fresh mozzarella. It should be very white, usually shaped like a ball, and packed in water. If there isn’t an Italian store near you (I don’t have one, either), check the gourmet cheese section of the grocery store. If you can’t find it, leave it out. It’s better to not use any mozzarella at all than to use something like Polly-O. (Trust me; at this time of year, basil and tomatoes alone are superb.)

Insalata Caprese

3 tomatoes, cut into 1/2 inch thick slices
8 oz fresh mozzarella cheese, cut into 1/4 inch thick slices
1 to 2 Tbsp. Extra Virgin Olive oil
Salt and Pepper to taste
Fresh basil leaves (about a handful), chopped

Arrange tomato and cheese alternately on a plates, overlapping edges. Drizzle with olive oil and sprinkle with salt, pepper, and basil. Serve immediately.
Yields 4 to 6 Servings.

Grade: A


Lis said...

We're just starting to get ripe tomatoes in the garden.. I look forward to them paired with the fresh cheese and basil.. yum!

Anonymous said...

I hate that I am allergic to raw tomoates. They are so beautiful and you can make such lovely things with them. Sigh. Looks yummy though!

Laura Rebecca said...

But Peabody: you have the perfect excuse NOT to eat vegetables! "Oh, I can't. I'm allergic. Just pile up my plate with mozzarella, basil, and olive oil."

Anonymous said...


I think you just photographed summer on a plate!

Rachel said...

Yummy mozzerella!