Insalata Caprese, Family Style

I absolutely love this salad!  My daughter Barbara and I always make sure there are no leftovers.  I fashioned this recipe after the classic Insalata Caprese served in italian restaurants with a thick slab of fresh tomato covered with slices of fresh mozzarella and drizzled with olive oil and fresh basil.  That is great for a restaurant dinner, but too much work for a home meal.  So I mix things up and serve it family style.  We rarely get decent tomatoes in Florida, so I use the super large cherry tomatoes, quartered.   

Insalata Caprese, Family Style

  Ingredients:

  •   3 cups fresh tomato, cut into large chunks
  • 1 carton fresh mozzarella packed in water, about 8 ounces, cut into bite sized pieces
  • 1/2 cup fresh basil, chopped
  • 1 can small black olives, drained 15 ounce
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon rice wine vinegar
  • sea salt to taste

 

To a large glass serving bowl add the tomatoes, mozzarella, basil and olives.  Drizzle on the olive oil and vinegar.  Sprinkle salt on and gently mix thoroughly.  Let rest for at least 10 minutes to allow flavors to mingle.  Do NOT refrigerate.  Refrigeration ruins the tomatoes.

4 Responses to Insalata Caprese, Family Style

  1. Christine says:

    Oh my…..I am so happy I found your blog. Just printed out 4 recipes. My son had a roadside vegetable stand for a business this year and we have a ton of tomatoes, zucchini and summer squash to eat. Thanks!

  2. john farris says:

    Thanks for the kebab version of this – will be making for Sunday’s appetizer!

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