August 3, 2008

Insalata Caprese

This recipe calls for the freshest of ingredients. If you have a farmer’s market in your area, I suggest visiting to pick up some wonderful fresh tomatoes and fresh basil. The tomatoes sold at the regular grocery stores are tasteless in comparison. There is nothing more wonderful than the simple combination of tomato, basil, and mozzarella, and this simple salad combines those beautiful flavors and presents beautifully. Excellent as a first course for a summery Italian dinner.

5 tomatoes

½ lb fresh mozzarella balls

½ bunch fresh basil leaves

3 T extra virgin olive oil

4 t lemon juice

2 t Chardonnay

½ T parmesan

Salt and pepper to taste

 

Slice tomatoes thickly, about ½ inch thick. Drain fresh mozzarella and slice into rounds. Wash and dry basil leaves gently so they don’t bruise. Alternating layers, arrange tomatoes, basil, and cheese on a plate. Place lemon juice and wine in a medium bowl. Slowly whisk in the olive oil. Season with salt and pepper to taste. Drizzle desired amount over tomatoes and cheese. Let sit for about 10 minutes before serving.

 

(serves six)

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