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Insalata Caprese

List of Ingredients




The post-summer cool of early September is tomato and basil season. Take advantage of it and make this dish with tomatoes still warm from the vine and basil at its freshest. Choose the best freshly made mozzarella you can find. Close your eyes and you're in Capri-or anywhere in Italy. Make this dish the center of a vegetable and seafood salad buffet.




2 large ripe tomatoes
kosher salt
freshly ground black pepper
3/4 pound buffalo mozzarella or good quality
mozzarella
fresh basil leaves (optional)
Pesto






Recipe



1 Slice the tomatoes and let them drain briefly on a double layer of paper towels. Sprinkle the tomato slices with salt and pepper.
2 Slice the mozzarella 1/4" thick. Arrange the cheese and tomato slices, overlapping, on a serving platter. Tuck the basil leaves, if using, between the slices. Drizzle the platter lightly with pesto and pass the remaining pesto separately.

Makes 4 servings

Permission by Author:
Christopher Styler, "Primi Piatti"