Sunday Recipe: Insalata Caprese

This salad is another perfect meal for a hot night. Again, it’s delicious served with a baguette. We used more of our delicious Riesentraubes (an heirloom cherry-type tomato) in this wonderful salad, which reminds us of the time we spent in Rome two summers ago. Though you’ll often see Caprese as a layered salad–with big slices of tomato and cheese alternated with big basil leaves–we find this version easier to eat.

Toss together in a large bowl:

1 pound fresh mozzarella, cut into 1/2 inch cubes

2-3 pounds cherry tomatoes, sliced in half

1 cup fresh basil leaves, sliced into ribbons

Coarse sea salt to taste

Freshly-ground black pepper to taste

2 tablespoons drained capers (optional)

1/4 cup extra virgin olive oil

That’s it! Serve immediately with fresh, crusty bread. And eat it with joy!

{just looking at this makes me hungry.}

About Rachel Marie Stone
  • http://www.facebook.com/nancy.vanwyck Nancy Van Wyck

    This really looks great and tasty. I will have to make this.

  • http://www.facebook.com/nancy.vanwyck Nancy Van Wyck

    This really looks tempting and very attractive.

  • Marlena

    Thank you, Rachel. This site is just fantastic!


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