Tomato, basil, and mozzarella salad (insalata caprese)

1 servings

Ingredients

Quantity Ingredient
Salads
Keywords: Scanned, SJK

Directions

From : Sallie Krebs, Sat 07 Oct 95 13:30, Area: COOKING MAKES 4 SERVINGS Source: Cooking Vegetables the Italian Way; Judith Barrett ISBN 0-02-009078-1; 1994 A popular salad everywhere, this is the traditional version. When delicious, ripe tomatoes are not available, substitute sun-dried tomatoes or roasted yellow peppers.

½ pound (about) buffalo mozzarella, cut into ¼-inch-thick slices 2 medium-size ripe tomatoes, cored and sliced ¼-inch thick Salt and freshly ground black pepper to taste ¼ cup extra virgin olive oil 4 large fresh basil leaves, shredded 1. Arrange the mozzarella slices in a single layer on a serving platter, alternating a piece of cheese with a slice of tomato. This can be prepared ahead of time and refrigerated until ready to serve.

2. When you are ready to serve, sprinkle the cheese and tomato slices with salt and pepper and drizzle the oil over the top. Garnish with the basil and serve.

From: Sallie Krebs Date: 10-07-95 (19:53) (159) Fido: Cooking

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