Insalata Caprese (Tomato-Mozzarella Salad)
Since the essence of this salad is its purity of flavors, only the highest quality of ingredients should be used. If you are unable to find fresh basil or good fresh kneaded mozzarella, make something else.
INGREDIENTS | SERVES 4
- 4 large, ripe red tomatoes
- 2 loaves fresh mozzarella or mozzarella di Bufala
- 8 top sprigs of fresh basil
- 2 tablespoons very high quality extra-virgin olive oil
- Coarse (kosher) salt and freshly ground black pepper
Slice each tomato into 4 thick slices, discarding the polar ends. Cut each mozzarella into 6 even slices.
Shingle alternating tomato and mozzarella slices onto 4 plates, starting and ending with tomato slices.
Garnish with 2 sprigs basil each, and drizzle olive oil over all. Sprinkle with salt and a few grinds of black pepper. Serve immediately.
It Comes in Colors
Sophistication is rising among consumers. As in coffee, there's more connoisseurship, but even those who seek higher quality extra-virgin (XV) oils are often judging by color alone. There is some merit to color distinctions when choosing fine oils, since younger, early harvest olives produce greener, gutsier, spicy oils preferred by many. But color can be deceptive, and assertive oils are not right for all applications. “Greener is better” is not always true. Later harvests have a more buttery, smoother flavor.
