INSALATA CAPRESE

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‘This classic Buffalo Mozzarella salad originates from the island of Capri is so simple to make, but packed with flavour. It can be served either as an appetizer or as a single course.’

Difficulty: Easy - for beginners
Serves: 4

Preparation time:
Cooking time:

Dietary guidance: v n g 

Tags: salad · main · appetizer · insalata · caprese ·

Ingredients

500g best buffalo milk Mozzarella cheese (4 x 125g)
16 ripe cherry tomatoes
16 fresh basil leaves
8 tbsp best extra-virgin olive oil
1 tbsp fresh or dried oregano
Salt and black pepper, to taste

Method

Wash the cherry tomatoes then crush each one with a pestle to release the flavour. Cut the Mozzarella into 16 thick slices. Arrange the Mozzarella on a serving plate and top each slice with a basil leaf and a cherry tomato. Finish the dish by drizzling over the olive oil and sprinkle with the oregano, salt and pepper.

For a Caprese Salad with a Sicilian twist you can also add a few extra olives or capers.
More recipes at https://www.facebook.com/www.lasiciliana.net?ref=tn_tnmn

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