Sunday, August 15, 2010

Insalata Caprese: An Italian Classic

This is such a great summer dish, and with heirloom tomatoes- heaven.

Buffala Mozzarella-
(spring for the pricey stuff, totally worth it when featured in a salad.) We get ours from fresh direct- lupara Ovoli, imported- runs about $8.00 for a ball. Let sit out prior to serving to warm up.
Fresh Basil- get it as fresh as you can!
Tomato- red, yellow, and nice and ripe. Make sure you keep them on a counter to stay soft and warm, no refrigeration!!

Cut the mozzarella and tomato into thin slices. Layer on a plate with the basil. Sprinkle with pepper, fresh or dried oregano. Drizzle with extra-virgin olive oil and aged balsamic vinegar.

If you want to fancy it up, serve a grilled peach or a few spears of asparagus with the dish- despite stepping away from tradition, totally delicious. Parsley and onion are other options, or even a splash of citrus in the olive oil. A small amount of salt can also be used, but tread lightly, as the mozzarella is naturally salty!

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