{"id":9314,"date":"2009-10-09T17:41:27","date_gmt":"2009-10-10T00:41:27","guid":{"rendered":"http:\/\/www.ecurry.com\/blog\/?p=9314"},"modified":"2012-04-24T06:03:20","modified_gmt":"2012-04-24T13:03:20","slug":"caprese","status":"publish","type":"post","link":"http:\/\/www.ecurry.com\/blog\/soups-and-salads\/salad\/caprese\/","title":{"rendered":"Caprese"},"content":{"rendered":"


\n<\/strong><\/em>
\n\"Caprese
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\n“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<\/em>.” (Wiki).<\/p>\n


\nThis Salad is also known as a Tricolore<\/strong> 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<\/a> & Closet Cooking,<\/a> & made it right away for my lunch. I had the Basil Pesto<\/a> 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?<\/p>\n

I encountered these irresistible REDS in the local Farmers Market. They\u00a0 sang out loud to me to take them home. Of course I\u00a0 would take them home, esp. at 69 cents a pound!\u00a0 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?.
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\n\"Tomatoes
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Caprese<\/h3>\n


\n<\/strong><\/em><\/p>\n

Ingredients:<\/strong><\/em><\/p>\n

    \n
  1. Fresh Red Tomatoes, Diced<\/strong><\/li>\n
  2. Fresh Mozzarella Cheese, Diced<\/strong><\/li>\n
  3. Basil Pesto<\/a><\/strong><\/li>\n
  4. Very Good Quality Extra Virgin Olive Oil<\/strong><\/li>\n
  5. Freshly Ground Black Pepper<\/strong><\/li>\n
  6. Sea Salt <\/strong><\/li>\n
  7. Fresh Basil Leaves<\/strong><\/li>\n<\/ol>\n


    \n<\/strong><\/em>
    \nPreparation:<\/em><\/strong><\/p>\n

    Combine the tomatoes & the cheese. Add the pesto & toss everything together.<\/p>\n

    Finish off with a good drizzle Extra Virgin Olive Oil, Black Pepper, some salt\u00a0 & Fresh Basil.<\/p><\/blockquote>\n


    \n<\/strong><\/em>
    \n\"Caprese
    \n
    \n<\/strong><\/em>
    \nThe Perfect Joy of Fresh & Simple!
    \n
    \n<\/strong><\/em>
    \n\"Caprese
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    \nMy Notes:<\/strong> Since this Salad has very few ingredients, make sure that you use only the fresh & the best ingredients.
    \n    Weekend Herb Blogging #204<\/a> is hosted by Susan of The Well Seasoned Cook<\/a>. The Caprese is being sent over to Susan.<\/p>\n


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    \nRelated Posts:<\/strong><\/em><\/p>\n

    Pineapple & Pepper Jack – A perfect pair.<\/a><\/strong><\/p>\n

    The Perfect Pizza Margherita<\/a><\/strong><\/p>\n

    Cheese & Pasta Mini Cups<\/a><\/strong>
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