Monday, December 18, 2006

Insalata Caprese

The other dish I made for the potluck is called Insalata Caprese, or Italian Tomato, Basil and Mozarella salad. The dish looks incredibly visually appetizing, with the deep red of the tomatoes, the bright green of the basil and the white of the mozarella, all on a dark background of oil and vinegar. Apparently, too, the level of antioxidants in each of the elements, is enhanced greatly when they are combined, providing for a nutritious side dish. It is easy to assemble, and is delicious, too. Make sure to use the freshest ingredients you can to maximize the flavour.

Insalata Caprese
450 g cherry tomatoes
250 g fresh mozzarella cheese
10-20 fresh basil leaves
sea salt
fresh ground pepper
3-4 Tbsp extra virgin olive oil
3-4 Tbsp balsamic vinegar

Cut some cherry tomatoes in half and some in quarters. Chop mozzarella into small pieces. Combine tomatoes and cheese. Season with salt and pepper. Strew basil leaves over top of salad. Drizzle olive oil over salad, then balsamic vinegar. Toss a little to intensify flavours. Serve and eat immediately.

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