Tomato and Mozzarella Salad, also known to the initiated as Insalata Caprese, and to the even more initiated as the Tricolore (its three colors: red, white and green are the exact colors of the Italian flag), is one of the simplest and most delicious salads I know. In fact, this was my appetizer of choice in restaurants, before I became interested in food and determined to try out all sorts of different dishes. Trying out new dishes is definitely interesting, especially when I consider my proclivity for choosing the weird and the experimental. Fortunately, I manage to pawn off the food I don’t like on Tim, who, by the way, picks the best thing on the menu 99% of the time. He, consistently, outpicks me, even when I don’t follow the particularly adventurous route, and I, consistently, make him eat my food while stealing his. What can I say… he knows how to pick his food and I knew how to pick my man. Once in a while, I will still order Insalata Caprese, which while not adventurous or weird, is unusual in its simplicity and flavor.
2 plum tomatoes
1 mozzarella di Bufala (or mozzarella fior di latte)
fresh basil leaves
The secret to the deliciousness of this salad lies in the quality of the used ingredients. For the best salad, pick mozzarella di Bufala (buffalo mozzarella), fragrant fresh basil and ripe yet firm plum tomatoes. Cut the mozzarella and the tomatoes into ½cm (¼in) slices and alternate them on a plate. Sprinkle with chopped basil, season with salt and pepper and drizzle with good-quality olive oil.
Adapted: from my brain, where mozzarella-tomato goodness has been ingrained forever and ever