Insalata Caprese

Yesterday I did my normal weekly food shopping and tried to pick up some foods needed for my pantry and for this blog. I am trying hard to incorporate the recipes into our menus but that is not going to be easy. We are on a diet here, low carb, low fat, etc…so I am hoping to not mess with that too much. I admit the gnocchi was off of the list but Italian food is not all about the pasta. There is so much more! And many are healthy choices. So I will be including the healthy choices and the not-so-healthy choices in the blog.

Insalata Caprese

This is a quick easy salad to make for a light lunch, like I did after grocery shopping, or for an appetizer to share with others. It can be served with crusty bread, like Ciabatta or with crackers or all alone! YesterdayI found some lower carb per serving crackers and chose those to eat along with my salad.  Ok onto the recipe. It’s very basic.

Insalata Caprese gets it’s name from the Italian word for salad (insalata) and  this recipe originated from the Island of Capri, therefor the name Caprese.

1 fresh tomato

fresh mozzerella-I used about 2 slices that were 1/2 inch thick

fresh or dried basil-tastes better with fresh but I did not have that

olive oil

kosher salt-optional

Slice and quarter the tomatoes and arrange on a plate. You can cut these smaller if using this for an appertizer dish. Slice and add mozzerella between slices. Top with basil, olive oil and a small sprinkling of the salt. Serve with bread or crackers and enjoy!

If serving this to a crowd, increase the amounts. And salt is optional as the fresh cheese is usually a bit on the salty side.

My notes: Always, always store tomatoes at room temperature, stem side up and out of direct sunlight. This will help them to not bruise and ripen to their best flavors. I used cheap imported from who-knows-where tomatoes and although this tasted yummy, I bet a fresh home-grown tomato would have been so much better. And when you can, always use fresh herbs, it makes a dish taste so much better. But the secret to using fresh herbs is knowing when to add them to the dish. It’s not the same as working with dried herbs.