I've been making caprese salad for a long time. The regular one that is, with the big slices of juicy ripe tomatoes, fresh salt brined mozzarella (Trader Joe's sells them for a great price), fresh basil, and last but definitely not least, a drizzle of high quality olive oil. This salad has always been a summer favorite for us. In fact, there is nothing better then a big plate of this along with some fresh crusty bread and a good glass of red wine. As an added bonus, this salad is so light and refreshing tasting which makes it the perfect meal on a hot summer's night.
Insalata Caprese (as it is called in Italy), is a simple salad from the Italian region of Campania. The dish is also known as Tricolore salad due to it's three colors, which mimic the Italian Flag.
Usually, I make it the way it is supposed to be with the big slices of tomatoes and mozzarella but every once in a while when they are out of season or not very good looking I turn to sweet, juicy grape or cocktail tomatoes. Unfortunately you just can't present this salad with tiny tomatoes they way it is supposed to look so I came up with my version of this classic.
This is always a big hit, no matter if I serve this for the family or when we have guests. I haven't met anyone who didn't love this salad. I hope you will give this a try for your next summer meal.
Caprese Salad My Way
Grape or Cocktail Tomatoes, washed and halved or quartered
Red Onion, finely sliced
Fresh Mozzarella, cubed
Fresh Basil, chiffonade cut
Salt and Pepper
Extra Virgin Olive Oil
On a platter or in a large bowl add your tomatoes and red onion. Season with salt and pepper and drizzle with a couple of tablespoons of Balsamic Vinegar. Toss lightly.
Layer your cubed mozzarella on top and drizzle with olive oil (again about 2 tablespoons). Scatter your basil chiffonade on top and serve.