Insalata Caprese (Tomato and Mozzarella Salad)

[Rachel Perlow]

Insalata Caprese (Tomato and Mozzarella Salad)

Serves 4 as Salad.

Thread about Jersey tomatoes

Make only in the summer with vine ripened, preferably home grown, tomatoes! This can be made fresh, layering it on the serving plates, as in the picture above, or prepare it 30-60 minutes ahead, allowing the juices to develop.

• 1 Large Tomato
  
• 8 oz Fresh Mozzarella
  
• 1/3 c Extra Virgin Olive Oil (best quality)
  
• Fresh Basil leaves
  
• Salt
  
• Pepper
  
• Crusty Bread (for service)
  
• Mild Vinegar (Sherry, Champagne, Red Wine) (optional)
  

Take a big juicy home grown or farm stand, locally grown tomato (to be fair to those not in New Jersey). Frankly, this really isn't worth doing with store bought tomatoes unless they are really ripe and in season. For one large tomato you'll need one small (or half a large) ball of fresh mozzarella. Slice both into 1/4 inch slices. Pour some salt & grind some pepper into a small mise en place dish, taste the mozz. If it is salty, then use equal proportions of salt to pepper, if unsalted, use about 2:1 salt:pepper. You'll need about 1/3 cup of best quality EVOO and several sprigs of basil, fresh from your garden.

Drizzle a bit of olive oil into a tall container, I use a quart size deli/soup container. Add a small sprinkle of S&P and a basil leaf or two (tear the big ones, leave the small pretty ones whole) and lay on a slice of tomato. Sprinkle of s&p, drizzle of oil, basil, slice of mozz. Spinkle of s&p, oil, basil, tomato. Continue until you use everything up. If you have leftover oil, pour it on. Put an airtight lid on the container.

Allow to marinate while you get the rest of the meal together. Turn the container over occasionally. Serve, layering the tomatoes & mozz, pour on a little of the oil/juices, eat with a slice of crusty bread. You can sprinkle on a bit of vinegar at service, I prefer a mild one, like Sherry Vineger from Spain, or maybe a good red wine vinegar over Balsamic. Mmm, summer on a plate.

Keywords: Hors d'oeuvre, Amuse, Appetizer, Salad, Side, Easy, Cheese, Vegetables, Brunch, Italian, Dinner, Snack

( RG1756 )