Insalata Caprese

A reminder of the abundance of vine-ripened summer tomatoes and what a few simple fresh ingredients can create for your garden to table meal.

Insalata Caprese
Serves 4

2 pounds vine-ripened tomatoes, sliced
1 pound fresh mozzarella, sliced
1/4 cup fresh chopped basil
3-4 tablespoons Extra Virgin olive oil
Fine sea salt to taste
Freshly ground black pepper to taste
On a large platter, arrange tomatoes and mozzarella alternating and overlapping them. Season with sea salt and black pepper. Add chopped basil. Drizzle with olive oil.

57 thoughts on “Insalata Caprese

  1. that looks great….I love tomatoes, basil and mozzarella. I really should make this salad as I have a whole bunch of basil growing on my terrace


  2. My sons come to dinner on Sunday, the youngest lives in South Philly and is bringing fresh mozz from the market tomorrow. Tomatoes and basil from my garden-yea ha!


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