What is more refreshing and light for a summer lunch than a Capresesalad of fresh mozzarella, ripe tomatoes, and tender basil leaves?
Italian cooking is all about simplicity and Insalata Caprese is the best example of this. You will not have the best Caprese Salad if you don’t use the best and freshest ingredients. Ripe but firm tomatoes; Fresh ‘young’ leaves of Italian basil (lemon basil sold in many markets can be confused with it); Fresh “Buffalo Mozzarella Cheese” can be found generally at the Italian delis all around the US (Italian buffalos are ‘water buffalos’ not bison); Caprese Salad also deserves the best of extra-virgin olive oil. This is the moment to use that special bottle of extra-virgin you reserved for the special occasions. Insalata Caprese is a simple and tasty salad with the colors of the Italian flag: Enjoy it at its best!
- 4 tomatoes - about 1 lb (450 g)
- 1/2 lb (220 g) Italian fresh mozzarella cheese
- 8 basil leaves
- freshly crushed black pepper from the mill
- sea salt
- 3-4 tablespoons extra-virgin olive oil
Slice the tomatoes and mozzarella 1/4” (5 mm) thick. Eliminate the water and seeds from the tomatoes if necessary. Alternate tomato and cheese slices on a plate.
Break the basil leaves in 2 - 3 pieces with your hands and place them on top of the tomatoes.
Season with salt and pepper and top with the olive oil.