Caprese salad; one of the simplest, most beautiful and delicious salads I make. Every summer when tomatoes of all kinds are at their finest, and my pot of basil is full and lush, I scout out the best mozzarella cheese I can find and we have this salad over and over.
The people of the Isle of Capri, (thus it’s name) created this tri-color salad, using tomatoes, mozzarella cheese, and basil, the colors of the Italian flag. We are so lucky they did. It is so simple to make you really don’t need a recipe, and I expect many of you know how to make it. But for those of you who have never had it, you might want to try it. This is how I make it.
This makes enough for a first-course, or side salad for 4.
- 3 Tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 Tablespoons extra virgin olive oil
Whisk all of the above together to blend. Set dressing aside.
- 1 1/2 pounds fresh tomatoes. An assortment makes a pretty presentation, such as regular vine-ripened tomatoes, plum tomatoes, red or yellow cherry tomatoes, or heirloom tomatoes of any color. The ones in my photo are dark skinned heirloom tomatoes, very meaty and sweet.
- a ball of mozzarella cheese, about 6 ounces, thinly sliced
- several sprigs of basil, torn into small pieces
Slice the large tomatoes into 1/4 inch slices, cut smaller tomatoes into wedges, and grape or cherry tomatoes in half. Arrange on a platter with the cheese. Drizzle the dressing over the top. Sprinkle with the basil and any additional salt and pepper.
A loaf of crusty Italian bread is the perfect accompaniment .
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