A fresh salad from the Island of Capri – we never made it there in our travels but we could see the island from the town of Positano, Italy. Beautiful country! This recipe is different from the traditional salad as I enjoy the taste of balsamic vinegar and a few extra herbs.
Insalata Caprese
- 6-8 assorted heirloom tomatoes, sliced (I just love going to our local Farmer’s Market and getting these)
- 3 balls fresh buffalo mozzarella cheese, sliced
- 1 bunch fresh basil
- 1/4 cup good quality extra virgin olive oil
- 1/2 cup balsamic vinegar (to taste)
- salt and freshly ground pepper
- 1 tbsp. fresh rosemary, chopped
- 1 tbsp. fresh thyme leaves
- 1 tbsp. fresh parsley, chopped
- 1 tbsp. fresh oregano, chopped
Comment: Use any combination of fresh herbs that you like.
Arrange the tomato slices in one layer on a large serving plate. Place a mozzarella slice and fresh basil on the top of each tomato (or tuck them in between the tomato slices).
Right before serving, drizzle the olive oil and balsamic vinegar over the salad. Sprinkle with salt, pepper and the freshly chopped herbs.