By NcMysteryShopper on January 14, 2003
Photo by carmenskitchen
Photo by carmenskitchen
"Only use fresh ripe tomatoes in season"
Serving Size: 1 (254 g)
Servings Per Recipe: 4
"One of my favorite salads. I used heirloom tomatoes in place of beefsteak and added a few capers. Thanks!"
"Perfection! Our tomatoes and our basil area at their best; your salad was wonderful!
"One of my favorite salads."
"My first attempt at Caprese and it was great! Thanks!"
"Fresh tomatoes. Fresh moz. I can't think of a better flavor combination!!! We use sea salt and fresh pepper which I believe adds to the flavor."
"Fantastico!!!! If at all possible, use freshly ground pepper. I usually use more basil. This has become my signature salad. I can make a meal out of this for myself! Thanks for posting!!! Alan"
"Ah... yes!!! one of my most favorite things to eat when in Italy."
"great salad, my guests really enjoyed it!"
"didn't have any fresh basil, so i just sprinkled dried basil on top."
"Very basic and straight forward recipe. The key is fresh tomatoes, fresh basil and fresh mozzarella. I used vine ripened tomatoes. I mixed up the dressing and only lightly drizzled the dressing over, saving the remainder for people to add later if they liked. This was made 30 to 45 minutes before serving and placed in the refrigerator. A keeper for us."
"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."
"Very tasty and simple. Nothing beats a side dish like this in the middle of summer, but if you can make this in the winter and close your eyes, you can almost taste summer. Alquimista: it would help if you run a spell check before posting your narcissistic critiques. "
"Ah! The name of the dish is far more difficult to spell than making the actual dish in the kitchen... :-) Several refinements make this a great thing: 1.Extra virgin olive oil 2.Fresh buffalo milk Mozarrella 3.Aged balasmic vinegar 4.Home grown organic tomatoes and basil Though, for a lazy guy like me even second rate ingredients do the trick and people say: "You are a fantastic cook!" This is one of those side dishes that can be made in a couple of minutes while preparing more complicated plates. In fact, whenever I entertain I fix spaguetti carbonara in about 15 minutes, the caprese salad in about 5 minutes (with white wine) and some tiramizzu from a bakery (with amaretto di amore) and not even Martha can match that!"
"This is a great side dish! I love to serve it instead of a traditional salad when making spahetti, lasagna, etc. Definitely use the fresh mozzarella and fresh basil leaves. Don't sprinkle dried basil - the fresh basil gives this dish a wonderful flavor! I actually don't add any oil... just the balsamic vinegar and its delicious!"
"This is a recipe I have been making for years. It is perfect for a quick and easy tomato salad. I have seen similar recipes posted here, but they didn't have balsamic, which I think is very important to the flavor. Also, one should use aged balsamic in this, the best they can afford. It makes quite a difference in flavor. I used heirloom tomatoes in my salad. A couple of them were a bit small to be layering with the cheese, so I left them on the side. Great recipe, Mean!"
"It's a simple recipe that takes little time to prepare...but it was the first thing to disappear from the Mediterranean dinner I prepared tonight when we had guests over. Great for those homegrown tomatoes."