Technically, it's not Insalata Caprese, which is made with plum tomatoes and also has basil, both of which are grown in the Mezzogirorno. The original also uses olive oil that is from Sorrento. This is close enough. Instead of plum tomatoes, it has slightly sweeter, slightly less acidic orange tomatoes that alternate with mozzarella that is about the same size as the tomatoes. The entire plate is drizzled with olive oil and sprinkled with salt and pepper.
It's also not really "light," since half its weight is cheese, but hey, it's still a salad!
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Reader Comments (Page 1 of 1)
5-15-2006 @ 10:42PM
mella said...
Mmmmmm. One of my favorite dishes when tomatoes are at their very best. Unfortunately, that seems to be almost never around here. So I'm keeping my fingers crossed for the haul from my new veggie garden.
Although I know it isn't in strict keeping with Caprese recipes, I sometimes like a bit of balsamic splashed over, especially if the tomatoes aren't very acidic. The sweetness of the vinegar is very complimentary but it adds a little bite. The only problem is the color it turns the mozzarrella. Not pretty at all. But still tasty.
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