Summer in Italy
Farm and Garden to Table - Caprese Salad
Summer in Italy has arrived and Italians tend to recipes that not include turning on the oven...unless we have to. It's time to enjoy what we grow, and what we can buy locally, in season, and directly from the farmers. We currently have an abundance of the mediterranean herb, basil. Basil is not only used in to make pesto, it is also used fresh in drinks, salads and added on top of pizzas (just out of the oven). It has a very fresh smell that reminds me of my childhood.
This month I want to share with you a very special Italian dish that has the colours of the Italian flag, and found in different variations in each region. I am sharing my simple and delicious recipe for Caprese Salad. I make this version for my family. It is one of the most popular versions for you to enjoy.
Insalata Caprese - Caprese Salad Recipe
Ingredients (serves 6); 500g (17.6 oz) fresh mozzarella (from buffalo or cow’s milk), two ripe large tomatoes, extra virgin olive oil, salt and fresh basil leaves to your taste.
Method: Cut mozzarella and tomatoes into thin slices. In a plate, compose the Caprese salad by aligning and alternating tomato and mozzarella slices, beginning and finishing with tomato. Add salt and organic extra virgin olive oil to your taste. Garnish with basil leaves and serve.
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| Caprese Salad and the Sabine Hills view |
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