insalata caprese
This classic salad is from the island of Capri, just off of Italy's southern coast near Naples. Fresh mozzarella was traditionally made from the milk of the water buffalo, but cow's milk is more commonly used today. Use the highest quality ingredients possible - it makes a difference in this simple salad. Be sure to serve some bread on the side to soak up some of the 'dressing' that has pooled on the platter.
prep time
20 Min
cook time
method
No-Cook or Other
yield
4 serving(s)
Ingredients
- 8 - vine-ripe tomatoes, sliced
- 1 pound fresh mozzarella cheese, thinly sliced
- 1/2 cup fresh basil leaves, sliced
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon salt (either sea salt or kosher salt are good)
- 1/2 teaspoon freshly ground pepper
How To Make insalata caprese
-
Step 1On a platter, alternate slices of tomato and mozzarella. Garnish generously with basil leaves, tucking some underneath the tomatoes.
-
Step 2Drizzle the olive oil over all, and then sprinkle with the salt and pepper. Serve immediately.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Italian
Category:
Cheese Appetizers
Tag:
#Quick & Easy
Ingredient:
Dairy
Method:
No-Cook or Other
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