Sunday, July 31, 2005


Caprese Salad (tomatoes, mozzarella, and basil)

Buon giorno, amici!

Sta bene? Bene. Allora.

Here's another recipe for a summer meal (lunch or a light supper). It is beautiful to behold, healthy and simple to make.

"In cooking, as in all the arts, simplicity is the sign of perfection." --Curnonsky

One caveat: You must not use anything but the freshest and best ingredients for this salad, otherwise it will be a complete failure. If you do not have access to the freshest and best ingredients, then do not attempt this at home. Make something else. But if you can acquire the necessary elements for this caprese salad you will be amply rewarded for your adherence to purity and perfection.

Caprese salad: serves 2

slice two tomatoes approx. 1/4 inch thick (number of slices depends on the size of tomatoes--four large slices are usually sufficient).

Four slices of the freshest mozzarella cheese.

Several whole basil leaves, preferably from one's own garden.

The finest extra-virgin olive oil one can afford.

Place the sliced tomatoes on a white platter, place the slices of mozzarella cheese over the tomatoes, place a basil leaf on each. Sprinkle with the olive oil, salt and pepper to taste.

Eccola! A magnificent dish.

You have noticed that there is something else on the plate that I made, and that something else is prosciutto cudo, heavenly pink ribbons of Italian cured ham.

I added this to make a complete meal, but it is not necessary to make the classic caprese salad.

Serve this with a Pinot Grigio and some crusty bread, if you wish, and you have entered into the realm of the gods.

Buon appetito a tutti!

excellent! thanks for the post. i will put this together and report back.
¡¡Por Dios, por Dios, por Dios!!, que buenísima pinta tiene el plato :)

¡Y qué hambre! :))))
we do this one too....sometimes we roast the tomatos for a bit first....
This is my favorite dish. I look forward to summer all year because of the fresh tomatoes and basil.
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