Caprese Salad

Caprese salad recipe that is simple and elegant. Juicy tomato slices, fresh basil, fresh mozzarella and a sprinkle of balsamic vinegar is all it takes for this great appetizer salad.

Did you know that Caprese salad was created to represent the colors of the Italian flag?  Me either.  Maybe it's just coincidence.  I've seen it referenced a number of times that "Insalata Caprese" or "salad of Capri" for those of us who only eat Italian, was made to represent the colors red, white, and green and thus become a food symbol of Italy.  Two ingredients of this food symbol came freshly picked from my garden.  Oh, summer gardens...how I love thee... There is nothing like a freshly picked tomato from a garden.  And I've got to say, that basil is taking off and trying to take over.  I have to keep eating it to keep that plant in check.  I first got introduced to Caprese salad during the flurry of wine bars that popped up about ten years ago.  You know the ones who claimed to have invented bruschetta boards. Everyone would say, "oh! I love the Caprese".  I didn't know what it was and just said what I usually say when asked if I'll share something.  Which is yes.  Of course.  After trying it a few times and then ordering it as a salad I realized it was just simple:  fresh mozzarella, sliced fresh tomato, and fresh basil.  Then top it with some balsamic vinegar and you have a summer delight.  All the fancy magazines say to pair it with a light, crisp white or rose wine.  Even a sparkling wine.  It balances the acidity of the tomatoes.  I like it with a Sangiovese.  I'm a rebel like that.

Gather up your ingredients:

Slice the tomatoes about ¼" inch thickness.  The mozzarella and tomato slices should be about the same thickness.  Then alternate the tomato, mozzarella, and fresh basil.  Like so:

Now drizzle some delicious balsamic vinegar over the top and you've got a perfect appetizer or side salad.

Print