Summer Go- To Survival Meal- Caprese

Is there anything that says Summer and Italy more than an Insalata Caprese?

Why Caprese? Perhaps since some of the best mozzarella and tomatoes come from around Naples and Capri has been a center for tourism for a long time.  Marketing!  Like Capri pants.

My mother-in-law has always said spend more time shopping and less time cooking. I think that is especially important for a recipe that has very few ingredients.

Ripe tomatoes

Mozzarella

All you need to finish the salad is Extra Virgin Olive Oil and salt. Then people go off on their own… traditionally basil is the herb most people use, but I prefer oregano from Sicily which is different. More like the Greek Oregano, almost a sweet finish on the tongue.

Now presentation!

Small appetizer served with thinly sliced basil and oregano as well as prosciutto and melon.

Single slices with whole leaves. Easy to serve and portion.

Bocconcini, “small mouthfuls”, with cherry tomatoes.

Mostly mozzarella!!!

 

My favorite way to make more of a meal of it.Kind of a take on eggplant parmigiano…. summer style! grilled marinated eggplant layered with mozzarella and tomatoes.

Or Pizza!!!

This could be a lovely toasted piece of bread in a bruschetta form, but i loved this light pizza with the mozzarella added after it was cooked. So much lighter!

Extra Virgin Olive oil and salt were the only condiments traditionally used. NO VINEGAR. Now, with tourists being used to getting balsamic vinegar on their salads, you will see some more touristy places using the fake balsamic vinegar as well.

Times change.

When I teach, I try to let you know how an Italian mamma would cook, so we don’t lose site of the origins of recipes. When you have great ingredients, you don’t want to cover them up!

We have two kinds of mozzarella, fior di latte which is simple cow’s milk as well as the Mozzarella di Buffala, made from water buffalo’s milk.  There is nothing better than having a beautiful fresh mozzarella which has not been put in the fridge yet. You may have to go to Naples for that.

Now that the tomatoes are coming into season, we can’t get enough of this combo. So my joy is to present it differently each time.

This was today’s version as seen whole in the first photo. My first Cuore di Bue tomato this year. They are called Beef Heart. It has a totally different texture and is much more steak-like to me. Meaty!

We tend to like to get up and shop in the morning, and get a non-cook thing like ingredients for a Caprese, then come home and eat right away. It’s a life saver. Not sure we could ever tire of it.

Let me know how you like your Caprese Salad.