I've been churning out Insalata Caprese this summer like no body's business. I figured, if I couldn't talk Babe into that holiday in Capri,
then I'd bring Capri to us...Now, my Caprese
family cult following will tell you that it's the
thickness I cut the tomatoes that makes it a standout...
I say the secret is great
salt flakes or crystals, hand ground in a mortar and pestle.
Annnd, allowing the Caprese to sit at room temperature for least 30 minutes before serving...
I also suspect there's room for improvement with a great extra virgin olive oil and I've got the Sikorsky on standby for a delivery of
O-LIVE & CO for test driving...
Insalata Caprese
local, tomatoes (more power to ya if you're from Long Island)
buffalo mozzarella
fresh basil leaves, washed and patted dry
good extra virgin olive oil
great sea salt
freshly ground pepper
Slice the tomatoes, sneakily using only the best center cuts...
Slice the buffalo mozzarella keeping the thickness on par with the tomatoes. Top each slice of tomato with a comparably sized slice of the mozzarella...
Top each slice with one of the basil leaves, again taking care to match up sizes.
Annnd again, sneakily discarding any with imperfections...
Generously drizzle with the evoo...
Generously salt but, modestly pepper...
We've become so addicted, occasionally eating leftover Caprese at breakfast, that I suspect they'll continue to grace our dinner plates til I bring home my traditional last
sniffle, sniffle haul of Long Island beauties from my late summer trek to Montauk...
Kindness of my dear friend Ellen Ciciotte at Food Innovations for turning me on to, and supplying, my shhhmancy salts habit. Murray River flaked salts en route as we speak! And, childhood friend Robin Insley, who comes by her great taste honestly, for the heads up on the O-LIVE & CO evoo. Now if you'll excuse me, Radar says we got an incoming chopper...XXOO