Tuesday, April 19, 2011

My New Obsession....Caprese Insalata!

A couple of months ago we had the pleasure of accompanying our best friends, The Hatchers to dinner. On this night we were offered a Caprese Insalata (salad)courtesy of the chef. Honestly looking at the salad, I found the look to be boring. In my mind I was already forming opinions on the taste of it and knew I wouldn't like it.Boy, was I WRONG! How can something be so simple and yet taste so good?? From as long as I can remember I have loved vegetables (something my mom likes to take major credit for). The other day I recreated it at home and ended up eating the entire thing...LOL! It goes great with almost any main dish. I encourage you to try it~ HAPPY EATING!

1/2 pound fresh mozzarella cheese, sliced 1/4-inch thick
2 large vine-ripened tomatoes, sliced 1/4-inch thick
1 cup fresh basil leaves
Coarse salt to taste*
Freshly-ground black pepper to taste
2 tablespoons drained capers (optional)
1/4 cup extra-virgin olive oil

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 top-quality 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 true Insalata Caprese!


  1. Ok I guess we break the rules because we love it with balsamic vinegar! LOL

  2. christine, I have eaten it with balsamic vinegar and it is good.


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