A bite of…Insalata Caprese

I was in a summery mood this weekend so I decided to prepare one of my favourite summer salads – a Caprese salad made with fresh bocconcini and vine-ripened tomatoes, and drizzled with olive oil and balsamic vinegar.  This salad can be prepared in a matter of minutes and instantly transports you to an island off the coast of Italy.

Insalata Caprese translated is “salad in the style of Capri”.   Interestingly, this salad is also known as a Tricolore salad due to its three colors, which mimic the Italian flag.

To make the salad, simply slice 3-4 tomatoes, and an equal amount of bocconcini.  Layer one slice of bocconcini on each tomato slice and drizzle with olive oil and balsamic vinegar. Season with coarse sea salt, fresh ground pepper and finely chopped fresh basil.  If you don’t have fresh basil, dried will do in a pinch.


4 thoughts on “A bite of…Insalata Caprese

  1. This dish is just the best – so simple, easy, and mind-blowingly tasty!! I have another variation that you or your readers may enjoy.

    Instead of using tomato slices, steam and slice golden or regular beets and then add the same toppings. You can make half of the dish with tomatoes, and the rest with the beets, but the beets definitely add an enjoyable twist because of their texture, colour, flavour and nutritional factor. Yum yum!

    ps – Loving the blog, keep it up!

  2. It would probably have to be at a higher-end, specialty market. (Think Whole Foods, on that level).
    They’re hard to track, but 100% worth it – just think, no purple-stained hands!

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