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How To Make Insalata Caprese Salad
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Insalata Caprese is one of the simplest and most delicious of salads. It requires only the right ingredients and the right season. The season first. This is basically a summer dish from which follow the ingredients: it should be made only with local vine-ripened tomatoes that are red, juicy and flavorful but not overly soft, and preferably unrefrigerated. The next ingredient should be truly fragrant, flavorful young basil: green basil grown in the earth and sun, not the hydroponically grown giant leaf variety which has little flavor. The next essential ingredient is good quality fresh, moist mozzarella. Good fresh cow's milk mozzarella (called Fior di latte) does just as well. Never use the yellow plastic-sheathed supermarket variety! Finally, you need genuine extra-virgin olive oil and only olive oil, the best you can afford. With a good quality fresh bread and a glass of cool or slightly chilled white wine, this makes an excellent summer lunch or, in a small portion, an ideal first course for a summer meal. Check out Linda's Appetizer Recipes for more great appetizer ideas. Also check Salad and Salad Dressing Recipes and here for more Tomato Recipes.
1/2 pound fresh
mozzarella cheese, sliced 1/4-inch thick
In a circular design around the side of a serving plate, alternate fresh mozzarella slices on a large platter (or on individual plates if you are doing individual portions) with sliced tomatoes, overlapping for effect.
Tear fresh basil leaves and sprinkle liberally over the slices. Add salt and freshly ground pepper to taste. Sprinkle capers over the top.
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!
Makes 4 servings.
Variation:
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