Insalata caprese (ka-PREE-zee) is Italian for “Salad of Capri.” I love the simplicity of this salad. Many people like to serve with balsamic or balsamic glaze, but I feel that it overwhelms the other ingredients. So, feel free to shake it up. Skip the basil dressing and go straight for the extra-virgin olive oil, or drizzle the basil dressing on the serving platter before assembling the salad on top. Want a little more visual impact? Use a variety of tomato shapes and colors. It all works!
Insalata Caprese Recipe
| WHAT YOU NEED | WHAT TO DO | WHY |
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For the basil dressing, in a blender or food processor, pulse all together to purée (20-30 seconds). Add 2-3 tablespoons to a decorative container to serve with the salad. With a silicone spatula, scrape the remainder into a 1-cup canning jar, cap tightly and refrigerate for another use, such as a dressing for paninis or a sauce for pasta. | Parsley adds fresh, grassy notes, basil adds a peppery, minty flavor, while oregano adds a pungent bite. The dressing is difficult to make in a smaller quantity, and it is lovely to have on hand. |
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Alternate mozzarella and tomato slices down an oblong serving platter. Tuck a basil leaf behind each slice, alternating right and left as you go. Tuck in quartered cherry tomatoes around the edges; drizzle all with olive oil. Position dressing on the side, drizzling over the salad just before serving. | Adding a second variety of tomato adds interest to the salad without being fussy. Black cherry tomatoes are deep in color, approximately 1 ½ inches in diameter, and are commonly available. |
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