Colorful Caprese Salad
Summertime = homegrown tomatoes = love. If you’ve been following my blog, you know I’m a tomato aficionado — it’s one of my favorite foods. Back in June I had a great Insalata Caprese at the Blue Moon Bistro in Beaufort, N.C., and it’s been my go-to salad ever since. Not only is this salad simple to make, with just a few ingredients, it tastes as good as it looks. Rumored to have originated on the Isle of Capri, Insalata Caprese picks up the colors of the Italian flag with its red tomatoes, white mozzarella and green basil. Vero amore!
- Fresh, homegrown tomatoes (1 per salad)
- Fresh mozzarella cheese
- Fresh sweet basil leaves (stems removed)
- Extra virgin olive oil
- Balsamic vinegar (optional)
- Salt and fresh ground pepper to taste
Cut the tomato into slices, about ¼ of an inch thick. You should have 4 or 5 slices, depending on the size of the tomato. Cut the mozzarella into slices, also about ¼ of an inch thick. You should have the same number of mozzarella and tomato slices.
Place a slice of tomato on a salad plate. Add a slice of the mozzarella cheese. Top with a couple of leaves of basil. Repeat until you use all of the tomato and mozzarella.
Drizzle some of the olive oil and balsamic vinegar on top of the salad and on the plate. Season with salt and pepper to taste.
Enjoy at lunch with some nice crusty bread or at dinner before your entrée. Make this soon — the fresh tomatoes will be gone before you know it!
Eat, drink and be merry!
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