Recipe by Marina
"Because this salad is so simple, fresh, top-quality tomatoes and mozzarella are important."
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ripe tomatoes, sliced 1/4 inch thick
fresh mozzarella cheese, sliced 1/4 inch thick
fresh basil leaves
extra virgin olive oil
fine sea salt to taste
freshly ground black pepper to taste
I've been making this salad for years. However, us Sicilians make it a little different. Also, another trick is to use fresh bocconcini (the smaller fresh moz. balls) and to use very fresh Roma (chopped) tomatoes or cherry/plum tomatoes. I add a lot of balsamic dressing with only a splash of olive oil (plus at least 3-4 cloves of fresh chopped garlic). Mix together and let the flavors marinate together (it tastes delicious when the balsamic vinegar and garlic flavors soak into the cheese). Just a little Sicilian twist to the caprese salad.
We made this, and it was okay. It was very easy to make but didn't knock my socks off. Make sure when you make this, you have really excellent ingredients, otherwise it will come out mediocre.
My fiance and I ate this nearly every day when we were in Italy. The submitter isn't lying - top-quality ingredients are essential. Use tomatoes on the vine, not beefsteaks. If at all possible, use Buffalo mozzerrella, it is absolutely, UNBELIEVABLY moist and delicious and tastes nothing like the over-processed variety (if you live in the mid-Atlantic, Wegman's has it). I personally like to drizzle a little good Balsamic on at the end and sometimes sprinkle some kosher salt on top. Mmmmmmmm......
This is a traditional Italian favorite in our family which is at its best in summer, with juicy, flavorful, red-ripe Roma tomatoes and bright, crisp fresh basil. Simple and just plain delicious, even with nothing more than a good, crusty bread!
It doesn't get much better or much simpler that this - it's absolutely delicious! It's so fresh and so good I could have eaten just this for dinner with a side a crusty Italian bread. It make a beautiful presentation on a platter. A definite crowd pleaser!
I love this salad. I use only the freshest mozzerella and drizzle 2/1 ratio of olive oil and balsamic vinegar.
Caprese is also great on lightly toasted italian hard rolls.
Simply drizzle your roll with EVOO and toast lightly. Then layer with cheese, tomatoe, fresh basil, salt, and pepper. You can also drizzle more EVOO and balsamic vinegar for a stronger taste.
Try it with a twist and add a layer of sun-dried tomotoes.
Very good! I added sliced black olives to mine. I also added balsamic vinegar (same amount as oil). The only thing I would change is to maybe let the cheese sit in the oil, vinegar, basil mixture a little bit to soak up some of the flavor.
* Percent Daily Values are based on a 2,000 calorie diet.
Insalata Caprese II
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 215
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