Servings: 4 Prep: 10 min Cook: 0 min Total: 10 min
Eat this. Eat it. It’s literally one of the greatest, yet, most simplistic and basic flavor combinations there are. It’s perfect.
They say good food starts with good ingredients. No dish exemplifies this statement more than Insalata Caprese, a dish born in Southern Italy. Use peak-of-season, fresh local tomatoes, with fresh buffalo mozzarella, fresh basil, salt and pepper. That’s it! Many places you will go to order this, or if you make it, you’ll feel compelled to alternate slices of cheese with slices of tomato, like an alternating fanned deck of cards. Sure, it’s pretty, but I don’t know that this is how nature intended it. I like to use a different variety of tomatoes, big and small, different colors and different cuts, then stack them up … as if they just fell from the sky like that. Then, throw some basil on top. I personally always add balsamic vinegar and olive oil, but … that’s not required. Makes a wonderful sandwich filling, too!
Be warned that tomatoes are a fruit and tend to have a higher carbohydrate content than most vegetables. Also be aware the balsamic vinegar has some natural sugars in it, as well. I can understand how this would be hard to stop eating, so stick to a healthy portion size and eat it regularly. It’s very common for me to have this as a small lunch.
Insalata Caprese: Tomatoes, Basil and MozzarellaPrint Rate
- 2 lb fresh assorted tomatoes cut into slices or wedges
- 1 lb fresh buffalo mozzarella sliced (Fior di latte - fresh cow mozzarella is a decent replacement)
- 1/2 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 16 leaves fresh basil hand torn or sliced
- salt and pepper to taste
- Slice your tomatoes in a variety of interesting ways. Season each slice with a little salt and fresh cracked black pepper.
- Slice your mozzarella into slices. Season each slice with a little salt and fresh cracked black pepper.
- Stack your tomatoes and mozzarella on 4 plates, more or less alternating them as you stack.
- Drizzle 2 tbsp of olive oil and 1 tbsp of balsamic vinegar over each stack of tomatoes.
- Garnish with fresh basil!
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