Sometimes recipes are so basic, so simple, so easy, that I forget to include them here on Home Ec 101. Insalata caprese is one such recipe. This recipe shines in the summer, when tomatoes are at their peak, but sometimes it just beckons in the depth of winter. If it’s not tomato season, spend extra on the premium, locally grown, hothouse tomatoes. If you live where those aren’t available, just hang on, the tomatoes have to shine or it’s wasted money.
Insalata caprese is a perfect dish to bring to someone’s house, especially if they are having an Italian meal. It’s also great for summer potlucks or hors d’oeuvres. Concerned that you don’t know how to chiffonade basil? Don’t worry it’s just a fancy word, even the newest cook can handle it and Bobbie wrote a tutorial on basil chiffonade.
: Insalata Caprese
: Simple, Sliced Salad
- Tomatoes, sliced
- Fresh Mozzarella, sliced
- Fresh Basil, cut into chiffonade
- Olive Oil
- Salt to taste
- Fresh ground pepper* to taste
- Optional** Balsamic Vinegar
Insalata Caprese Directions
- Alternate tomato slices and mozzarella to fill the serving plate.
- Sprinkle with the basil chiffonade.
- Salt, pepper, and drizzle with olive oil.
- Drizzle with balsamic vinegar if desired.
*do not reach for that pre-ground stuff, I’ll smack your hand
**balsamic vinegar is not optional in my world.
Preparation time: 5 minute(s)
Cooking time: 0 minutes
Diet type: Vegetarian
Diet tags: Gluten free
Culinary tradition: Italian