Quote:
Originally Posted by Wylie's Mom  I have to mention...I have been using poppy seeds in some sauteed veggie lately, and all I can say is - what rock have I been hiding under?
Wow, so many good salads here. SUDA, I *love* that salad too! Fresh basil is so delicious. Here is a recipe for it (though, it's so simple...you can wing it):
Insalata Caprese Salad - Mozzarella, Tomato and Basil Plate
1/2 pound fresh mozzarella cheese, sliced 1/4-inch thick
2 large vine-ripened tomatoes, sliced 1/4-inch thick
1 cup fresh basil leaves
Coarse salt to taste*
Freshly-ground black pepper to taste
2 tablespoons drained capers (optional)
1/4 cup extra-virgin olive oil
In a circular design around the side of a serving plate, alternate fresh mozzarella slices on a large platter (or on individual plates if you are doing individual portions) with sliced tomatoes, overlapping for effect.
Tear fresh basil leaves and sprinkle liberally over the slices. Add salt and freshly ground pepper to taste. Sprinkle capers over the top.
Just before serving, drizzle on some top-quality extra-virgin olive oil. NOTE: Insalata Caprese should never be allowed to sit in oil for any length of time and become soggy, and no vinegar of any kind goes on true Insalata Caprese! |
i make a similar tomato salad.
Sliced tomatoes
Mozerella cheese
Basil leaves or crushed basil
Aged balsalmic vinegar
olive oil
Layer the sliced tomatoes then sprinkle them with basil. drizzel a mixture of olive oil and balsalmic to taste over the tomatoes and top with slices of cheese.
YUMMMMMM