Having people over? Need to fix something for them to munch on? Have to make an appetizer for a dinner? Don’t know what to make? Need something easy?
Am I asking too many questions? Probably.
Caprese Salad is the ultimate in easy appetizers. What I like about the Caprese Salad is it’s simplicity. All you need is a tomato, mozzarella, olive oil, balsamic and basil. There you have it. The fundamentals of a Caprese Salad.
The Insalata Caprese originates from the Campania region in Italy and it really only calls for olive oil. There have been many variations that call for parsley, garlic and my favorite…Balsamic Vinegar!
The first time I had a caprese salad, was in Long Island. I was dating someone that came from the quintessential Italian Long Island family. His mother would cook the most wonderful things ever (she even introduced me to homemade Matzoh ball soup). I was not a fan of tomatoes, but when I tried it…I was a changed woman forever.
For my Insalata Caprese, I use beefsteak tomatoes and thinly slice them.
I top the tomato slices with finely chopped fresh basil and a slice of fresh mozzarella.
Lastly, I drizzle olive oil and I am very generous with my balsamic vinegar. I do this so the vinegar soaks into the tomato.
I add salt and pepper to taste.
After I finish assembling my salad, I refrigerate it for an hour or two.
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