Easy Insalata Caprese
It's tomato time! If you're a gardener, you might be wondering what you
can do with all those luscious tomatoes growing in your backyard right
now. One of the easiest, yet most delicious, dishes to enjoy at the height
of summer, when tomatoes are plentiful, is Insalata Caprese (named for
the Island of Capri, Italy).
The secret to this delightful dish is using only the freshest ingredients.
When served with fresh bread and a glass of chilled white wine, Insalata
Caprese makes the perfect summer lunch.
Here's all you need:
2 lbs. vine-ripened tomatoes that are red, juicy and flavorful and have
never been refrigerated (Get them at your local farmer's market if you
don't have your own backyard vegetable garden)
8 to 10 leaves of fragrant young basil (check for basil at your farmer's
market if you don't grow your own)
1 lb. good quality fresh, moist mozzarella (The best mozzarella for this
dish is made from buffallo milk - mozzarella di bufala - but that's hard to
find, so cow's milk mozzarella - mozzarella fior di latte - works well for
this, too)
1/4 c. genuine extra-virgin olive oil
To make the salad:
Slice the fresh mozzarella and the tomatoes into rounds. Alternate slices
of mozzarella and tomato on a platter (or individual salad plates),
overlapping them for effect. Tear the basil leaves into small pieces and
sprinkle them over the slices of tomato and mozzarella.
Suzanne Lieurance is a freelance writer and owner of the Three Angels
Gourmet Co. which produces a unique line of "heavenly gourmet mixes"
for sale at http://www.threeangelsgourmet.com and through gift shops,
Christian bookstores, gourmet food stores, and gift basket companies
across the country.
For daily food tips and other fun food information, visit the Three Angels
Gourmet Co. blog at http://www.threeangelsgourmet.blogspot.com
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