“Insalata Caprese (salad in the style of Capri) is a simple salad from the Italian region of Campania, made of sliced fresh mozzarella, plum tomatoes and basil. It is seasoned with salt, black pepper, and olive oil.” (Wiki).
This Salad is also known as a Tricolore salad as it has all the 3 colors of the Italian flag. As all other recipes, that evolve over time, this one has it’s own variations too. I saw the cubed version at the Smitten Kitchen & Closet Cooking, & made it right away for my lunch. I had the Basil Pesto ready at hand & I used the pesto in the salad too. I know, it is not the traditional way to to make the Caprese, but a little bit of homemade pesto would not hurt one time, would it?
I encountered these irresistible REDS in the local Farmers Market. They sang out loud to me to take them home. Of course I would take them home, esp. at 69 cents a pound! I bought about 9 lbs of the Cluster Red Vine Ripes – no regrets. There is no better way to eat red vine ripe tomatoes, but to eat them fresh, right?.
- Fresh Red Tomatoes, Diced
- Fresh Mozzarella Cheese, Diced
- Basil Pesto
- Very Good Quality Extra Virgin Olive Oil
- Freshly Ground Black Pepper
- Sea Salt
- Fresh Basil Leaves
Combine the tomatoes & the cheese. Add the pesto & toss everything together.
Finish off with a good drizzle Extra Virgin Olive Oil, Black Pepper, some salt & Fresh Basil.
The Perfect Joy of Fresh & Simple!
My Notes: Since this Salad has very few ingredients, make sure that you use only the fresh & the best ingredients.
Weekend Herb Blogging #204 is hosted by Susan of The Well Seasoned Cook. The Caprese is being sent over to Susan.