Sunday, August 4, 2013

Caprese Salad (Insalata Caprese)

One of my favorite summer salads! Ingredients are simple and super fresh: tomatoes, fresh basil, fresh mozzarella, balsamic vinegar, extra virgin olive oil, cracked black pepper and sea salt.  A great way to use up all those extra tomatoes from the garden. I like to use Brandywines or Black Krims, heirloom beefsteak varieties that are rich and sweet in flavor, but any largish well-ripened variety from your local supermarket will do. 

2 lbs. (2-3) large ripe tomatoes, sliced
12 oz. fresh mozzarella, sliced
Fresh basil leaves (one large for each slice of tomato)
Extra virgin olive oil 
Balsamic vinegar (use your fav, but I like to use one flavored with blood orange*)
Freshly cracked black pepper
Fleur de Sel or other sea salt

*Available at:
Temecula Olive Oil Company:

We Olive: 

1. Slice the tomatoes and arrange on a serving platter. Place a slice of mozzarella and a basil leaf in between each slice of tomato.

2. Season with freshly cracked black pepper and a good pinch of Fleur de Sel or other sea salt.

3. Drizzle the salad with extra virgin olive oil and balsamic vinegar.

4. Serve immediately.

Home grown Black Krims, Beam's yellow pear tomatoes and Sun Gold cherry tomatoes.

Blood orange balsamic vinegar, extra virgin olive oil, and Fleur de Sel. 

This is the typical brand of 'fresh' mozzarella available in most supermarkets. It's ok but, bufala mozzarella (made from water buffalo milk) is hands down the best cheese for this recipe - so melt-in-your-mouth creamy!

Layer tomato slices with the cheese and fresh basil leaves, and season with black pepper and Fleur de Sel/sea salt.

Drizzle with olive oil and balsamic vinegar.

No comments:

Post a Comment