The Flying Kitchen

Named after the Capri Islands in Italy and in the colors of the Italian flag; the Caprese salad is one of the most popular "insalata" in Italy and around the world. It's so easy to put together you don't really need a recipe. I've typed this recipe up for your convenience just in case you'd like to print it out as a reminder for later - and to show you the quantities I used to make this large salad that serves 6-8 people as a side dish.

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The only aspect of this dish that’s more stunning than the fresh, creamy, bloomy, fragrant amalgamation of flavors is it’s joyful, colorful presentation.

For the best presentation:

1. Slice the tomatoes and mozzarella before you begin to assemble.
2. Use only the leaves of fresh basil.
3. Try and keep the ratio of tomatoes and mozzarella 1:1 (equal).
4. Use as many fresh basil leaves as you can so the “green” equals the red and white, combined.

Caprese Salad

Named after the Capri Islands in Italy and in the colors of the Italian flag; the Caprese salad is one of the most popular "insalata" in Italy and around the world. It's so easy to put together you don't really need a recipe. I've typed this recipe up for your convenience just in case you'd like to print it out as a reminder for later – and to show you the quantities I used to make this large salad that serves 6-8 people as a side dish.

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Servings 6

Ingredients

  

1x2x3x

• 3 tablespoons olive oil more or less
• 2 balls fresh mozzarella
• 6-8 small (plum sized) fresh tomatoes Roma tomatoes are nice in this salad, but so are Campari. Just find the most fragrant and delicious tomatoes you can.
• 2-3 bunches fresh basil leaves (stems removed) (large handfulls)
• 1 pinch salt don't overdo the salt
• 2 pinches fresh cracked black pepper

Instructions

 

• Prepare a nice serving platter by drizzling olive oil on it – about 1 tablespoon.
• Slice the tomatoes and the fresh mozzarella and pluck the leaves of the basil off the stems.
• Your goal here is to alternate the red and white of the tomatoes and mozzarella (evenly) in whichever fashion you think will look best on your platter.
• Tuck in the basil leaves between the red and white of the tomatoes and mozzarella. I've never had a Caprese that had too much basil, so don't worry about overdoing it.
• Drizzle olive oil over the whole platter and add the salt and pepper last.
• It's really best if you serve this within a couple hours of making it as the basil leaves will wilt.

Video

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