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Insalata caprese |
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Insalata Caprese is one of the simplest and most delicious of salads. This is one of the Italian recipes which requires only the right ingredients and the right season. The season first. This is basically a summer dish from which follow the ingredients, it should be made only with local vine-ripened tomatoes that are red, juicy and flavorful but not overly soft, and preferably unrefrigerated. The next ingredient should be truly fragrant, flavorful young basil: green basil grown in the earth and sun, not the hydroponically grown giant leaf variety which has little flavor.
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The next essential ingredient is good quality fresh, moist mozzarella. Good fresh cow's milk mozzarella called Fior di latte does just as well. Never use the yellow plastic-sheathed supermarket variety. Finally, you need genuine extra-virgin olive oil and only olive oil, the best you can afford. With a good quality fresh bread and a glass of cool or slightly chilled white wine, this makes an excellent summer lunch or, in a small portion, an ideal first course for a summer meal.
The basic ingredients for Insalata Caprese is as follows:
2 pounds (1 k) ripe tomatoes, sliced, seeded, and drained
A fresh mozzarella (buffalo milk if possible) weighing about a pound, diced.
Fresh basil leaves, hand-shredded (8-10 or to taste)
1/4 cup olive oil, or to taste
Pepper and salt (if necessary)
A pinch of oregano
1 tablespoon salted capers, or to taste (optional)
1/4 pound pitted black olives (the sweet variety that's cured in brine) or to taste, chopped (optional)
Method:
On a large platter arrange tomato and mozzarella slices and basil leaves, alternating and overlapping them. Sprinkle salad with oregano and arugula and drizzle with olive oil. Season salad with salt and pepper. It serves around 6 to 8 people. One needs to note the special cooking tips for this, Insalata Caprese should never be allowed to sit in oil for any length of time and as it becomes soggy, and no vinegar of any kind goes on Insalata Caprese.
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