Sunday, March 14, 2010

Insalata Caprese

Insalata Caprese -- tomatoes and mozzarella with olive oil and basil -- is gloriously simple, and so good that you can serve this dish as a compliment to almost any meal.

I always buy the best tomatoes and buffalo milk mozzarella. Working with good, fresh ingredients ensures great results.

This is a recipe for absolute purists. You can throw in black olives and a number of other ingredients or spices if you decide to wander from the purist zone and get a little more daring.

•2 pounds ripe tomatoes, sliced, seeded, and drained

•A fresh mozzarella (buffalo milk if possible) weighing about a pound, diced.

•Fresh basil leaves, hand-shredded (8-10 or to taste)

•1/4 cup olive oil, or to taste

•Pepper and salt (if necessary)

Slice the tomatoes into rounds and put them on 6 plates; slice the mozzarella into rounds and lay them over the tomatoes. Season with the olive oil, basil, and a little salt and pepper.

Serves 6-8.

Bon Appetit!