For both the cook and the connoisseur, the best dishes are usually the simplest: easy to make, easy to love go-to’s featuring minimal ingredients and maximum flavor. But the simpler the dish, the better quality the ingredients must be for it to really shine. That’s why we look for the best of the best – fresh and flavorful components that speak for themselves, without much dolling up.
One stunning showcase of simplicity? The Caprese Salad, or Insalata Caprese, named for the Isle of Capri where it originates. This Italian flag-inspired antipasto looks as bold as it tastes. With the right ingredients, you’re just a few slices away from a light lunch that just might become your new favorite.
Insalata Caprese
SHOP
- Tomatoes on the Vine (about 1 tomato per serving, depending on size)
- Fresh Basil (to taste)
- Fresh Mozzarella (about 3–4oz per serving)
- Seasonello Course Sea Salt enriched with Iodine (to taste)
- Frantoia Extra Virgin Olive Oil (drizzle)
PREP
- Slice tomatoes and mozzarella 1/4″ thick
- Wash and carefully dry basil leaves, separate from stems
SERVE
Alternate slices of tomato and mozzarella with basil leaves, arranging in a circle around each dish. Drizzle with olive oil and sprinkle with sea salt. Mangia!
Have leftover ingredients?
Scatter 1/8″ thick slices of tomato and mozzarella along with chiffonade basil on a fresh or frozen pizza crust on a heated pizza stone and baking at 500º for 5 minutes for a minimalist Pizza Margherita; or dicing up your ingredients and tossing with Fresh Spirals Pasta from Queen Ann Ravioli & Macaroni, finishing with a drizzle of EVOO and a dash of coarse salt right before serving.
