"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Caprese Salad Recipe

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This recipe for Caprese Salad, by , is from The Calabro Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sarah Richard Calabro
Added: Monday, March 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 pound fresh mozzarella cheese, sliced 1/4-inch thick
2 large ripe tomatoes, sliced 1/4-inch thick
1 cup fresh basil leaves
Coarse salt and freshly ground pepper
1/4 cup extra-virgin olive oil

Directions:
Directions:
In a circular design around the side of a serving plate, alternate fresh mozzarella slices on a large platter (or on individual plates if you are doing individual portions) with sliced tomatoes, overlapping for effect.

Tear fresh basil leaves and sprinkle liberally over the slices or place in between layers. Add salt and freshly ground pepper to taste. .

Just before serving, drizzle on some excellent extra-virgin olive oil. NOTE: Insalata Caprese should never be allowed to sit in oil for any length of time and become soggy, and no vinegar of any kind goes on Insalata Caprese!

Number Of Servings:
Number Of Servings:
4

 

 

 

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