INSALATA CAPRESE – Bocconcini (Mozzarella) and Tomato Salad
Ingredients
4 tomatoes – or 8 cherry tomatoes – about 1 lb (450 gr), not too ripe
1/2 lb (220 gr) Italian fresh bocconcini (mozzarella) cheese
8 basil leaves
sea salt
freshly ground black pepper
3 – 4 tablespoons extra-virgin olive oil
An absolutely refreshing and light summer lunch. A Caprese salad of fresh bocconcini, ripe tomatoes and tender basil leaves. To be enjoyed any time of year.
Slice tomatoes and mozzarella 1/4” (5 mm) thick. Eliminate water and seeds from tomatoes if necessary. Alternate tomato and cheese slices in a plate.
Season with salt and pepper and top with the olive oil.
Break the basil leaves in 2 – 3 pieces with your hands and place on top of the tomatoes.
Serves 4
Preparation Time: 5 minutes
about the author: Rosemary Gullo
Rosemary is the author of Healthy Italian Cooking.
Healthy Italian Cooking is packed with dozens of tasty recipes and is Easy to Use. Each section takes you step by step through a new meal for your family. It is full of tips, tricks and secrets that will not only show you how to cook healthy Italian food, but will also cut down on cooking time and make dinner preparation simple.
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