Prep 15 mins
Cook 0 mins
A traditional Roman antipasto -- pronounced "kah-pray-zeh"
- tomatoes (beefsteak kind)
- mozzarella cheese
- basil, chopped coarsely
- olive oil (extra virgin is best)
- vinegar (balsamic vinegar is really nice)
- red wine
- Slice tomatoes in thick slices, salt and pepper.
- Slice cheese also in similarly thick slices.
- Arrange tomatoes and cheese on a platter, alternating and overlapping slightly.
- Sprinkle over all with oil, then vinegar and chopped basil.
- Let mature at room temperature for a few minutes to an hour before eating as an appetizer.
Excellent! We used fresh basil from the garden, vine tomatoes and good quality balsamic. Wouldn't change a thing.
My husband has traveled to Italy many times and loves caprese. This is very good a a light lunch served with a crusty Italian bread. mmmm!
This is such an easy and wonderful salad. We eat it all the time at the moment as we are cycling around the world and it's so simple to prepare, yet so fresh and full of energy for us to go the next few kilometers. We can't let it stand at room temperature too long but it's good as soon as we plate it up, often gobbled down with fresh bread.