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Insalata Caprese

July 7, 2011

Insalata caprese is the most simple of summer salads. I make it for a quick lunch, serve it alongside roasted chicken, or as a first course. The key is fresh. Only use the best ingredients you can find. Sun-warmed tomatoes from your own garden, or the farmers’ market will enhance the essence of this dish, but if you don’t have those, you’ll still enjoy this salad. What’s important is that it’s quick, healthy and the defining essence of summer.

Medium tomatoes, sliced about 1/4 ” thick

Buffalo mozzarella (in the deli section of your grocery store; the fresh kind in water is best), sliced 1/4″ thick

Fresh basil leaves, chiffonade (thinly shredded)

Salt and freshly ground pepper

Extra virgin olive oil

Place tomatoes on large plate or serving platter.  Top with mozzarella.  When ready to serve, drizzle with olive oil, so that it barely glistens.  Don’t drown the tomatoes! Salt and pepper to taste.  Sprinkle with basil chiffonade.

Note:  Dress the salad right before serving so that the tomatoes don’t become soggy.

Tangy tomatoes, topped with fresh mozzarella and spicy basil tease the palate. Save this classic for summer, when it sings.

Tangy tomatoes, topped with fresh mozzarella and spicy basil tease the palate. Save this classic for summer, when it sings.

 

 

Award-winning Chick Lit author Emily Kemme writes about the quirks of human nature. Find musings, recipes, and satire on her blog, Feeding the Famished. Novels | Drinking the Knock Water: A New Age Pilgrimage | In Search of Sushi Tora | Other works in progress

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