Insalata Di Caprese (Italy)

      The Italians have a salad that makes me think purely of summer. It is called 'Insalata Di Caprese', or as we many of you might know it 'Tomato Caprese Salad'. It is a simple three ingredient recipe from the island of Capri where tomatoes from the new world came in contact with Italian mozzarella and olive oil making a tarantella of flavor.

      When I have given recipes to beginning cooks, I have them make a Caprese salad. It is a great way to practice good knife skills and teaches the importance of not overdressing a salad. The main ingredients should always be a good soft mozzarella cheese, extra virgin olive oil, tomato slices, and basil leaves to give it an extra boost of flavor.

       Now this version of Carpese that I have provided does not use tomato. Instead, the red is from a red pepper which is roasted over an open fire till charred and then rinsed under cold water to reveal the brilliant red underneath. Warning: in door roasting only works if you have a gas range, so if your range is electric you will need to use a grill.



Insalata di Caprese

3 red peppers

2 balls of fresh mozzarella 3 ounces each

10 large basil leaves (must be fresh)

6 tablespoons balsamic vinegar

Salt and pepper to taste


Turn 1 burner of your stove to high heat, or prepare your grill. Place the red peppers 1 at a time and allow the skin to become completely blackened. When skin has become completely charred, rinse under cold water removing the blackened skin.

Slice the mozzarella into 1/4 inch slices. Remove the top and bottoms of the peppers remove and discard the seeds and stems. Slice down the middle of the red pepper; unroll the pepper like a scroll. Slice the Peppers into 2 inch pieces.

To plate the salad, Begin with a mozzarella slice, then top with a red pepper, then a basil leave. Repeat the process once more; drizzle with the balsamic vinegar; season with salt and pepper. Serve immediately.

Serves 5