Insalata Caprese

"Only use fresh ripe tomatoes in season"
 
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photo by cchampion1974 photo by cchampion1974
photo by cchampion1974
photo by PalatablePastime photo by PalatablePastime
Ready In:
10mins
Ingredients:
6
Serves:
4
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ingredients

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directions

  • Slice tomatoes and mozzarella uniformly, about 1/3-inch thick.
  • Arrange alternating slices of tomatoes and cheese on serving platter.
  • Sprinkle with a little salt and pepper.
  • Top with basil.
  • In a small bowl, combine oil, vinegar, salt and pepper.
  • Drizzle over dish and serve.

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Reviews

  1. This recipe is perfect but try using buratta instead of reguar mozzarella and balsamic glaze for the vinegar.
     
  2. One of my favorite salads. I used heirloom tomatoes in place of beefsteak and added a few capers. Thanks!
     
  3. Freshly made mozzarella, ripe tomatoes, a great quality olive oil, fresh basil and a sprinkle of salt is how the Caprese do it. No balsamic! Ruins the delicate flavor of the mozzarella!
     
  4. Perfection! Our tomatoes and our basil area at their best; your salad was wonderful!<br/>Rita
     
  5. One of my favorite salads.
     
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Tweaks

  1. One of my favorite salads. I used heirloom tomatoes in place of beefsteak and added a few capers. Thanks!
     
  2. This was pretty straightforward and tasty. I used roma--aka plum--tomatoes (personal preference; less acidic) which aren't so similar to the mozzarella in shape but the dish was still quite attractive. I think it would be even better if it sat for a while before serving, to allow the flavors to blend. BTW, I'm not big on balsamic vinegar & used red wine vinegar instead.
     

RECIPE SUBMITTED BY

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