Sunday Recipe: Insalata Caprese

Sunday Recipe: Insalata Caprese August 21, 2011

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.}
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