Caprese Insalata
This is not my own recipe, but a well-known summer treat that’s been around forever and constitutes one of my all-time favorite appetizers. Make sure to get high-quality buffalo mozzarella and ripe heirloom tomatoes. Italians prefer their Caprese tomatoes a bit green, so if you are not sure about a tomato’s ripeness, I’d err on the firmer side.
Ingredients:
2 3-inch balls of fresh buffalo mozzarella, stored in liquid
4 heirloom tomatoes of varying size and color
4 tablespoons roughly chopped fresh basil
4 tablespoons high-quality extra virgin olive oil
Sea salt to taste
Serves 4
Directions:
Cut the mozzarella and tomatoes into circles approximately ½ inch thick. Arrange slices on four separate plates on top of each other, with the largest forming the base and smaller slices at the top. Sprinkle each plate with one tablespoon of basil, and then drizzle one tablespoon of olive oil over each stack. Sprinkle with sea salt. Serve and enjoy!
