Insalata Caprese - Tomato, Basil & Mozzarella Salad
This classic tomato salad from Sicily is at its best at the height of summer when tomatoes are bursting with flavor. The dish is all about showing off the freshness and purity of its components.
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Servings: 4
Equipment
- Small container with lid
- Serving dish
Ingredients
- 4 large Vine ripened tomatoes, sliced ¼-inch thick
- 1 lb Whole milk mozzarella cheese, preferably fresh and cut into ¼-inch slices
- large Basil leaves, enough for 1 per tomato slice
- Kosher salt and freshly ground black pepper to taste
Dressing
- 3 tbsp Extra virgin olive oil
- 5 tbsp Vinegar, balsamic or red wine
- 3 cloves Garlic, minced
- 2 tsp Sugar
- 4 Basil leaves
Instructions
- Make dressing by putting all dressing ingredients in a jar and shaking vigorously.In a serving dish, layer a tomato slice, mozzarella slice, and then basil leaf. Repeat fanning layers to create 2 parallel rows or a circle. Salt and pepper, shake dressing again and then pour over both rows. Serve immediately.
Notes
- There are versions of this simple salad using halved cherry tomatoes and small mozzarella balls. Some add thinly sliced onions.
- The original version from the Island of Capri used local arugula and oregano.
- This recipe, other that the tomatoes, is made to be toyed with.
Nutrition
Calories: 480kcal | Carbohydrates: 12g | Protein: 27g | Fat: 36g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 90mg | Sodium: 722mg | Potassium: 535mg | Fiber: 2g | Sugar: 8g | Vitamin A: 2304IU | Vitamin C: 26mg | Calcium: 597mg | Iron: 1mg