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Insalata
Caprese Salad
recipe and
photograph by www.finedinings.com
Serves 2
4 to 6 ounces fresh Mozzarella cheese, sliced 1/4-inch thick
2 plum tomatoes, sliced 1/4-inch thick
6 fresh Basil leaves, stacked, rolled, sliced 1/4-inch thick
Extra-virgin Olive oil
Salt and pepper, to taste
2 ring molds (I use 6 ounce tomato paste cans, cleaned, both ends removed)
1 teaspoon tomato paste, for garnish
1 tablespoon Lemon juice, for garnish
Capers, for garnish
Place ring molds on a flat plate; put a tomato slice inside, sprinkle with oil, salt and pepper, add a slice of Mozzarella cheese and a pinch of sliced basil (reserve 2
tablespoons for garnish). Repeat this process building each ring mold to 3 cheese
slices, tomatoes and basil leaves. They can be made a few hours ahead, covered and refrigerated.
At serving time transfer ring molds to individual serving plates; remove molds; top with reserved sliced basil. Garnish
plates by mixing 1 teaspoon tomato paste with 1 tablespoon lemon juice, spoon onto
plates, add capers and serve.
Wine recommendation: Chardonnay
see more of my
Gourmet Salad Recipes
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