Photographs copyright © 2005 by Victoria Pearson
Every summer, we take a family vacation sailing around the Mediterranean for a couple of weeks, and inevitably we visit the incredibly beautiful island of Capri, in the Bay of Napoli. The people of Capri have coopted the classic tricolore combination of tomato, mozzarella, and basil and called it their own: if these three ingredients define a salad, it’s called Caprese. Lucky for them.
Ingredients:
• 3 tablespoons fresh lemon juice (from about ½ lemon)
• ½ teaspoon salt, plus more to taste
• ¼ teaspoon freshly ground black pepper, plus more to taste
• 3 tablespoons extra-virgin olive oil
• 1¼ pounds assorted tomatoes (such as regular vine-ripened tomatoes, plum tomatoes, cherry tomatoes, grape tomatoes, and yellow teardrop tomatoes)
• 6 ounces fresh mozzarella cheese, drained and sliced
• 2 tablespoons thinly sliced fresh basil leaves
Preparation:
Whisk The Lemon Juice, ½ teaspoon salt, and ¼ teaspoon pepper in a medium bowl. Gradually whisk in the oil to blend. Set the dressing aside.
Cut the regular tomatoes into ¼-inch-thick slices, and the plum tomatoes into wedges. Cut the cherry, grape, and teardrop tomatoes in half. Arrange the tomatoes and cheese on a platter. Drizzle the dressing over. Sprinkle with the basil and additional salt and pepper to taste, and serve.
This Recipe was published in 'Everyday Italian, 125 Simple and Delicious Recipes by "Giada De Laurentiis"
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