Caprese Salads are just beautiful. Wouldn’t you agree?
Yes, they are simple, but they are so fresh and bright, and remind me of summer.
Insalata Caprese, as you’ll find this salad called in Italy, has it’s origins from the island of Capri, south of the coast of Naples.
Just look at the colors of the Italian flag in there!
In the States, you’ll often find this salad drizzled with some balsamic vinegar, but not in Italy. The traditional way of eating this appetizer is with just some olive oil, so that the creamy flavors of the mozzarella really stand out.
Our tomatoes may still just be a wish in the garden, as the little plants struggle to grow, but this salad got us thinking of the promise of more like it once the plants (hopefully) begin to produce later in the summer.
- 1 (oz) ball of fresh mozzarella
- 1 large, firm tomato
- 12-15 fresh basil leaves
- 1 tsp Extra Virgin Olive Oil
- Salt and pepper
- Slice the tomato and mozzarella into rounds, thick enough to hold together, but thin enough that they’re not unwieldy.
- On a plate or serving platter, alternate layers of tomatoes and cheese, placing a basil leaf between.
- Drizzle the whole salad with a little oil and dust with some salt and ground black pepper.
- Serve alone as a salad or as an appetizer with crackers or Italian bread.