Essentially so simple, but when done properly Insalata Caprese is one of the most amazing summer salads. This salad only contains a handful of ingredients, so it’s very important to use fresh, top quality ingredients.
This salad will make you close your eyes and take you roaming the cozy city streets of Italy. Ok, so maybe it won’t! But you will taste some of the best and most delicious antipasto Italy has to offer!
Fresh vine-ripened tomatoes
Basil (whole leaves)
Extra-virgin olive oil
Salt & pepper (I use fleur de sel for this)
Here are my ingredients. Does it get anymore basic than this? I grow my own basil, so don’t really have a say in the size of the leaves, but larger leaves would be prettier to serve.
Simply slice up the tomatoes. Not exactly rocket science, just don’t slice them too thin.
Do the same with the mozzarella. Now I know there are people who swear by buffalo mozzarella. I’m not one of them. I honestly, seriously dislike the taste of it and that’s even putting it friendly, so I use regular mozzarella.
Confession time! I do not own a pepper mill. Shocking huh? Reason for that is an amazing food processor, it came with a little spice mill. I’ll grind lots of black pepper corns at once and put them in a shaker that I always keep on my kitchen counter. However, for these occasions I have a mortar and a pestle and I’m not afraid to use it! I cracked some four mix peppercorns.
Had to do without my extra pair of hands today, so was forced to use my own. It’s a hassle, I tell ya. Squeeze a few drops of lemon juice in some good quality extra-virgin olive oil and whisk.
Now grab a pretty platter and start layering. Start with a mozzarella slice, followed by basil and then tomato. Keep repeating this until you run out of ingredients or until the platter is full. Casually drizzle some oil over the dish and add a royal pinch of salt and pepper. I highly recommend a small jar of fleur de sel for dishes like these, since it really brings out the flavors.
As the Italians say, buon appetito!