Insalata Caprese
When you start off with the finest, freshest ingredients
possible, they speak for themselves. In my opinion, there is no better
way to highlight the quality and cooperation of balsamic and extra virgin olive
oil than to make an insalata caprese. In this simple, no-cook application
the ingredients must be superlative. Only the finest summer heirloom
tomatoes, Tuscan Herb Olive Oil and 18 year Traditional Balsamic will suffice. Fresh basil can be made in to a chiffonade or used
as a whole sprig. I used Mozzarella di Bufala sliced thin and layered
with similarly sliced heirloom tomatoes and a sprig of basil straight from the
garden. A drizzle of Tuscan Herb Olive Oil and a few drops of 18 year traditional balsamic vinegar and a sprinkle of sea
salt completes the presentation.
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