28 July, 2011

Insalata Caprese

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
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19 comments:

  1. mary anneJuly 28, 2011 at 12:18 AM

    MMMMMMM! Caprese is my favorite summer salad. I make it regularly, but am usually too impatient to let it sit for 30 mins. Will have to try doing so next time!

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  2. pve designJuly 28, 2011 at 3:51 AM

    My boys would love you.
    No, they really would and also your artistry in the kitchen. Food glorious food!
    pve

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  3. MissBlissJuly 28, 2011 at 5:43 AM

    This is a mouthwatering post! I love caprese and I love it even more now.

    Great tips as far as keeping it room temp and the olive oil..

    Will definitely be making soon- have basil going crazy in my windowsill :)

    Cheers!

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  4. DAMJuly 28, 2011 at 8:14 AM

    We had caprese last night with tomatoes from our farm share last night and follow very similar rules.

    Where our process diverge is when it comes to the basil. It makes me crazy to not have a bit of the green with ever bite of white and red, and basicl can be hard to cut with a table knife.

    As such, we cigar roll the basil moments before serving and slice to chiffonade so that each bite has a bit of basil.

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  5. AnonymousJuly 28, 2011 at 8:32 AM

    My mom has been growing basil and tomatoes at home...I need to talk her into making caprese salad when I'm back home. I've never heard of letting it sit for 30 minutes before...like mary ann I'll have to try that next time.

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  6. Suburban PrincessJuly 28, 2011 at 9:12 AM

    YUM! Thanks for the inspiration! I am going to make this for dinner on Saturday :O)

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  7. KathyJuly 28, 2011 at 9:18 AM

    I love this too, but I do mine with really good, thick, balsamic vinegar instead of the olive oil. Both would be too much of a good thing, I think.

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  8. AnonymousJuly 28, 2011 at 10:16 AM

    All of Italy is cheering! And details on the rest of
    this wonderful meal. Looks like pesto pasta.
    BarbaraG

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  9. Summer is a VerbJuly 28, 2011 at 10:25 AM

    Ribeye steaks from Roseda Farm, per Babe's request, my fav homemade pesto from The Silver Palate Cookbook and bowtie pasta, and Herbed Pheasant Bread, recipe on deck...XXOO

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  10. bisbeeJuly 28, 2011 at 10:31 AM

    I make this all the time...but I usually make a balsamic vinaigrette with balsamic, olive oil, dijon mustard, salt and pepper.

    Oh - I'm sure you have seen the 15% off code for those shorts you posted...GOOP15.

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  11. Summer is a VerbJuly 28, 2011 at 10:33 AM

    I'm cashing it in as we speak :)

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  12. LPCJuly 28, 2011 at 11:23 AM

    Delicious! Now if my damn tomatoes would just ripen...

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  13. PatsyJuly 28, 2011 at 11:33 AM

    Toss that baby on italian bread with a slice of proscuitto and you have our fav summer beach sammie - the Il Panino!

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  14. AnonymousJuly 28, 2011 at 12:34 PM

    I'm loving those cannisters!! Where did you find them?

    Wanda

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  15. Summer is a VerbJuly 28, 2011 at 1:29 PM

    MacKenzie-Childs...XXOO

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  16. sleJuly 28, 2011 at 10:12 PM

    Herbed Pheasant Bread.....Do Tell!!

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  17. AnonymousJuly 28, 2011 at 10:21 PM

    Thanks so much! I'm afraid they aren't going to make the Christmas list because I can't wait!

    I've been eating tomato sandwiches everyday for the past week or so! Thanks for reminding me to put the fresh mozzarella on my shopping list. Your Caprese looks delicious!

    Wanda

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  18. XXXJuly 29, 2011 at 2:29 PM

    I love caprese salad! I summer in Hvar, Croatia often and I have to say nothing beats fresh mozzarella, Croatian olive oil, and some basil. Your blog is adorable and I LOVE the title!

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  19. AnonymousJuly 29, 2011 at 9:25 PM

    Tomatoes should never be refrigerated unless one is saving them from imminent spoilage!

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