Italian Summer Sensation
Italian Caprese Salad
An Italian Caprese Salad, or simply Caprese salad, is a traditional Italian dish that showcases the colors of the Italian flag: red, green, and white. It's perfect as a starter or side dish for any Italian meal, especially during the summer when tomatoes and basil are at their best. Enjoy its refreshing flavors and the vibrant colors that make it a classic Italian favorite!
Let's Try This Recipe
Ingredients
- 3-4 ripe tomatoes (preferably vine-ripened or Roma), sliced into 1/4-inch rounds
- 1 pound fresh mozzarella cheese, sliced into 1/4-inch rounds
- Fresh basil leaves, whole or torn
- Extra virgin olive oil, for drizzling
- Balsamic vinegar (optional), for drizzling
- Salt and freshly ground black pepper, to taste
Instructions
1. Prepare the Ingredients
- Slice the tomatoes and fresh mozzarella into rounds that are about 1/4-inch thick.
2. Assemble the Salad
- On a large serving platter or individual plates, arrange the tomato slices and mozzarella slices in overlapping layers. You can alternate them or arrange them concentrically.
3. Add Basil Leaves
- Tuck fresh basil leaves between the layers of tomatoes and mozzarella. You can use whole leaves or tear them into smaller pieces for a more even distribution of flavor.
4. Season
- Drizzle the salad generously with extra virgin olive oil. This not only adds flavor but also helps to bring out the natural sweetness of the tomatoes and richness of the mozzarella.
- Season the salad with a pinch of salt and freshly ground black pepper to taste.
5. Optional
- For an extra touch of flavor, you can drizzle a small amount of balsamic vinegar over the salad just before serving. This adds a sweet and tangy contrast to the creamy mozzarella and fresh tomatoes.
6. Serve
- Serve the Caprese salad immediately, at room temperature. It's best enjoyed fresh when the flavors are at their peak.
Pro Tips
- Use the best quality ingredients you can find, as the simplicity of this salad relies on the freshness and flavor of its components.
- Let the salad sit for a few minutes after assembling to allow the flavors to meld together before serving.
- You can customize the salad by adding additional ingredients like olives, cherry tomatoes, or a drizzle of pesto if desired.
Optional Additions or Variations May Include
- Balsamic Vinegar: A drizzle of aged balsamic vinegar can add a sweet and tangy contrast to the salad.
- Cherry Tomatoes: Small cherry or grape tomatoes can be used alongside or in place of larger tomatoes for a different presentation.
- Pesto: Some versions of Caprese salad include a dollop of basil pesto on top of the mozzarella.
- Olives: Kalamata olives or other Mediterranean olives can provide a salty contrast to the salad.
To assemble a Caprese salad, simply arrange alternating slices of tomato and mozzarella on a serving plate or platter. Tuck basil leaves in between the layers. Drizzle with olive oil, sprinkle with salt and pepper, and add any optional ingredients as desired.
Godere!
Great Summer Dish
Slow-Roasted Tomato Farro Salad
Here's a recipe to guide you through making it
Ingredients
For the slow-roasted tomatoes:
- 2 pounds (about 900g) cherry or grape tomatoes, halved
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- Salt and pepper to taste
- 2 tablespoons balsamic vinegar (optional)
For the farro salad:
- 1 cup farro
- 2 1/2 cups water or vegetable broth
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 1/4 cup crumbled feta cheese (optional)
- Salt and pepper to taste
- Extra virgin olive oil for drizzling
Instructions
1. Preheat your oven to 275°F (135°C).
2. Prepare the slow-roasted tomatoes: In a large bowl, toss the halved tomatoes with olive oil, minced garlic, salt, and pepper until evenly coated. Optionally, drizzle with balsamic vinegar for added flavor.
3. Spread the seasoned tomatoes in a single layer on a baking sheet lined with parchment paper or aluminum foil.
4. Roast the tomatoes in the preheated oven for 2 to 3 hours, or until they are slightly shriveled and caramelized. Keep an eye on them to prevent burning.
5. While the tomatoes are roasting, prepare the farro according to the package instructions. In a medium saucepan, combine the farro and water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 25 to 30 minutes, or until the farro is tender and chewy. Drain any excess liquid and let the farro cool slightly.
6. In a large mixing bowl, combine the cooked farro with the roasted tomatoes (including any juices from the baking sheet), chopped basil, chopped parsley, and crumbled feta cheese (if using). Season with additional salt and pepper to taste.
7. Drizzle the salad with extra virgin olive oil and toss gently to combine all the ingredients.
8. Serve the slow-roasted tomato farro salad warm or at room temperature, garnished with additional fresh herbs if desired.
This salad can be enjoyed as a standalone meal or served as a side dish alongside grilled meats or seafood. It's perfect for summer gatherings or as a flavorful addition to your weekday lunches.
Enjoy!
