In late summer/early fall, when tomatoes fill bowls all over my countertop and are irresistibly perfect (and cheap) at the farmers’ market, a Caprese salad is one of the best uses of tomatoes at their peak. It’s also dead easy to assemble – in its simplest form, a Caprese salad (or Insalata Caprese – salad in the style of Capri) can be made up of tomatoes, basil and fresh mozzarella, torn or sliced directly onto a plate and drizzled with olive oil. Some have balsamic, some are doused in freshly ground pepper. It makes a delicious lunch or side dish if you need to bring something to a barbecue.
For a change, try adding some torn fresh arugula or wedges of fresh watermelon or mango in place of some of the tomatoes.
Classic Caprese Salad
4 ripe tomatoes, cut into wedges or sliced
1 lb fresh mozzarella, cubed or sliced
1/4 cup fresh basil leaves, torn
1/4 cup extra-virgin olive oil
2 Tbsp balsamic vinegare (optional)
flaky salt and freshly ground black pepper to taste
On a large platter or shallow bowl toss or arrange tomato and mozzarella slices and basil leaves, drizzle with oil and balsamic and season with salt and pepper.
Mix up your flavors with these Best BBQ Recipes from Across the U.S.!