One of the simplest and tastiest summer salads, Insalata Caprese is sometimes called Insalata Tricolore — a playful reference to the colours of the Italian flag. Very often this delicious salad is served as thick slices of perfectly ripe tomatoes and Buffalo Mozzarella garnished with fresh basil leaves, but for a personal touch, I sometimes like to serve them as individual ramekins with bite size bocconcini and small red and yellow cherry tomatoes tossed with some olive oil and sea salt. They can also be threaded onto bamboo skewers for a fresh and colourful appetizer. Any way you slice it, the flavours shout summer. Viva Italia!
Mini Insalata Caprese
Serves 4
1 1/2 cups mini Bocconcini
1 1/2 cups mixed cherry tomatoes, red and orange, whole
Basil Leaves, julienned and whole, for garnish
Olive oil
Maldon sea salt and freshly ground pepper, to taste
Toss the bocconcini, tomatoes and some julienned basil in a large bowl and season with olive oil, sea salt and some black pepper. Serve immediately in four small individual ramekins for personalized servings, or serve in a large decorative bowl and let guests serve themselves. Garnish with basil tops.
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