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Caprese salad is a composed salad served as an appetizer. The recipe originated on the island of Capri in the 1950’s and is meant to resemble the colors of the Italian flag. Classically the salad is dressed only with a small drizzle of olive oil. I have had variations that are served with balsamic vinegar and/or use arugula instead of basil. However you prefer, just be sure to use quality ingredients.
1 pound fresh good quality mozzarella, cut into ¼ inch slices
3 ripe tomatoes, cut into ¼ inch slices
30 fresh whole basil leaves
Extra-virgin olive oil
Optional: Balsamic vinegar, aged Modena, good quality
On a platter or on individual plates, layer alternating slices of tomatoes,mozzarella and a whole leaf of basil. Drizzle the salad with extra-virgin olive oil and season with salt and pepper, to taste. Pass balsamic vinegar for those who want it on their salad. Serves 4-6.
Or instead of a composed salad, how about Mini Caprese Skewers as an appetizer?