Wednesday, May 25, 2011

Caprese Salad

From D.C. to Dallas, there was one salad we were all craving: the always refreshing Caprese.  The three of us have marveled in the beauty of Capri off the gorgeous Southern Italian Coast and its thanks to the jet set that fell in love with this salad and brought it to the States that we even know what it is, how its made and can enjoy it on a regular basis.

Jackie had a lot of extra basil on hand and didn't want it to go bad and I had a week old block of fresh mozzerella to devour before leaving town again this weekend.  Solution?  Insalata Carprese.  So simple and ever delicious: slice fresh tomatoes, slice fresh buffalo mozzerella, garnish with fresh basil and add a pinch of cracked black pepper and sea salt.  Drizzle a small amount of olive oil and you have yourself a fresh and delicious salad.  I like to drizzle the smallest bit of balsamic vinegar of Modena on mine as well, although traditionally this is not a part of the salad.  Enjoy!


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