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Home > Recipes from Maine-ly Drizzle > Lunch/Brunch/Dinner > Insalata Caprese

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.