Insalata Caprese

Insalata Caprese (salad in the style of Capri) is a very simple yet elegant salad. It is traditionaly refered to as an atipasto (starter) and is not considered an contomo (side dish). That of course is not to say that you could not serve it as a side dish if you like. My wife and I however will usually eat this as our main course along with a ciabatta and a nice glass of red wine. This salad may be simple but it can both be ruined or elevated to new levels depending on the qulaity of ingredients that are used. Using a high quality aged balsamic is really a must. We like to use an 18 year aged balsamic that we get from our local farmers markets. Also using a nice quality olive oil is of utmost importance here. I usually like to keep 2 to 3 different olive oils around the kitchen. One is an all purpose one for cooking the others are higher quality ones that are used strictly as finishing oils or used in dressings or for dipping bread in. Next is the cheese, traditionally it is buffalo milk cheese but I always just cow as its easier to acquire. If you have a local cheese shop that makes fresh mozzarella get it there otherwise I recommend the Precious line of store bought mozzarella which Cooks Magazine actually rated number one. And a little tip for the balsamic vinegar, if you have a hard time finding aged balsamic in your area there are countless places line to get it. You can also reduce a normal store bought balsamic, and while not as good as aged it is much preferred. Store brands have a really high acidity which can be really over powering and that is not desirable. If you want to reduce a balsamic you already have just pour in a good amount to a small sauce pan and reduce by at least half and then let cool. After it has cooled it should be a nice thick consistancy and be much sweeter and less acidic. This is such and easy dish to make and very refreshing, my wife and I enjoy this salad at least a couple times a month during the summer. There really are not any measurements to this salad which is nice you can make them as big or as small as like. You can also drizzle more or less olive oil and balsamic on it. If you have never had this salad I hope you enjoy it as much as we do!

Ingredients

4 ripe tomatoes (I use vine ripened, heirloom are also good)

Bunch of fresh basil

Whole Milk Mozorella, cut into pieces

Olive Oil

Aged or Reduced Balsamic

Salt and Pepper to taste

Method

1. Either slice the tomatoes into rounds or cut them into wedges

2. Slice mozorella into rounds or wedges

3. Assemble all ingredients onto serving plate and serve with the olive oil, balsamic, salt, and pepper on the side (I like to do this because you and your guests can use what you and they like)

4. Serve and Enjoy!