21 October 2016

Insalata caprese

Super fancy name eh?  But don't let it fool you into thinking fancy-must-have-a-million-ingredients-bugger-that - it needs 5 ingredients, total.  And that includes dressing it!  I hadn't made, or eaten, a capri salad for years, then about a week or so ago Harry came back from staying at his Grandad's full of enthusiasm for a salad they'd eaten - "And it had whole slices of mozzarella!!".  So, we got the necessities and threw one together.  

For a traditional capri salad you need: 

mozzarella di buffala (fresh mozzarella)
fresh basil leaves
tomatoes, sliced
olive oil and balsamic , to drizzle 

  1. Slice mozzarella into well, slices.  Do the same with tomatoes.  Arrange on plate/platter with basil.  
  2. Drizzle with oil and vinegar, or with a baslsamic glaze if you prefer.  A little freshly ground salt and pepper is nice too.  
For our insalata we added a few more bits and bobs in - chunks of cucumber and capsicum, we used halved cherry toms too, rather than slices of a larger tomato.  In the photo the whole lot has been mixed with the balsamic and oil too, which is why the mozzarella is no longer the lovely while it had been.  Tasted the same, just doesn't look quite as impressive on the plate.  

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