An attorney writes about stuff she'd rather be doing: cooking, eating, wining, dining and traveling.

Monday, August 11, 2008

Insalata Caprese

Tomatoes peak in August. Take advantage and make some Caprese! Use the highest quality ingredients you can get your hands on.

Ripe tomatoes
Fresh mozzarella cheese in water
Fresh basil
Fresh ground pepper
Kosher salt
Good quality olive oil

If using small balls of mozzarella, leave whole and dice the tomatoes. If using large balls of mozzarella, slice and slice the tomatoes. Sprinkle with salt and pepper. Chop basil and sprinkle over the top. Drizzle with oil.

Some versions of Caprese that I have had in the US have had balsamic vinegar as well. I don't care for it, as it masks the tomatoes. Also, we ate Caprese nearly every day in Italy, and none had vinegar.

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