Guest guest Posted June 25, 2009 Report Share Posted June 25, 2009 Insalata Caprese Salad 1/2 lb fresh mozzarella cheese, sliced 1/4 " thick or firm tofu diced chunks 2 large ripe tomatoes, sliced 1/4 " thick 1 cup fresh basil leaves coarse salt and freshly ground pepper 2 T. drained capers (optional) extra-virgin olive oil In a circular design around the side of a serving plate, alternate fresh mozzarella slices on a large platter (or on individual plates if you are doing individual portions) with sliced tomatoes, overlapping for effect. Tear fresh basil leaves and sprinkle liberally over the slices. Add salt and freshly ground pepper to taste. Sprinkle capers over the top. Just before serving, drizzle on some extra-virgin olive oil. NOTE: Insalata Caprese should never be allowed to sit in oil for any length of time and become soggy, and no vinegar of any kind goes on Insalata Caprese! Makes 4 servings. Serve with Italian bread. Quote Link to comment Share on other sites More sharing options...
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