Insalata Caprese is one of the simplest and most delicious of salads. I think I could eat one every day, and did this summer with the abundance of tomatoes from our garden.
Traditionally, it is best to make this salad with vine ripe tomatoes that are not refrigerated.
- 4-5 ripe Roma tomatoes, sliced 1/4-inch thick
1/4-1/2 lb. fresh mozzarella cheese, sliced 1/4-inch thick
1/4 c. small fresh basil leaves
1/2 teaspoon coarse ground Salt
1/4 teaspoon fresh ground Black Pepper
1/4 cup extra-virgin olive oil
Just before serving, drizzle on some excellent extra-virgin olive oil.
Cook's Note: Insalata Caprese should never be allowed to sit in oil for any length of time and become soggy, and no vinegar of any kind goes on Insalata Caprese!
