August 15, 2008

Insalata Caprese

This has become this summer's appetizer/snack/side dish of choice for us-- we've made it a ton. We've been buying the fresh tomatoes, basil, and mozz (from Bennington) at the farmstand a mile from our house. (I actually made it with a friend at her house a couple weeks ago and we picked up the same ingredients at Shaw's and it was not nearly as good.) We love this on the side of pesto pasta, or creamy corn pasta, with grilled meat and a salad, and all sort of other ways too.

Caprese Salad 

2 tomatoes, sliced into rounds about a 1/4-inch thick 
1 ball of fresh mozzarella, sliced the same way (I actually bought a mozzarella slicer which is like an egg slicer but larger and love it for this now)
small handful fresh basil, thinly sliced 
olive oil 
balsamic reduction (or store-bought balsamic glaze, or just balsamic vinegar) 
s & p 

Alternate sliced tomatoes and mozzarella, overlapping. Sprinkle sliced basil over the top. Do s & p over the whole thing. Drizzle lightly (a couple times around each) with olive oil and balsamic reduction and enjoy.

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