In order to get into the Italian state of mind, one has to eat like an Italian!
In Italy, Caprese is usually served as an antipasta (first course) rather than a side dish. We find it delicious as a main course, too! Insalata caprese is sometimes called Insalata Tricolore, or three-color (tricolore referring to the 3 colors of the Italian flag). Viva Italia!
~ ~ ~ INSALATA CAPRESE ~ ~ ~
3-4 | Vine Ripened Tomatoes
1 Pound | Fresh Buffalo Mozzarella
15-25 Leaves | Fresh Basil Leaves
A Drizzle | Extra Virgin Olive Oil (EVOO)
To Taste | Course Sea Salt + Black Pepper
4-6 | Hungry Texans
1. Cut the tomatoes and mozzarella into 1/4-inch thick slices and set aside.
2. Layer alternating slices of tomato, mozzarella and basil leaf on a shallow serving platter.
3. Top with a drizzling of EVOO and salt + pepper to taste.
Experiment by taking your taste-buds to the outer limits. Try sampling caprese with olives, pine nuts or topping with our basil pesto recipe for taste sensations outta this world!
Go Crazy For Caprese
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