Insalata Caprese was one of the dishes that I madeĀ with Mekala and Sylvia this summer on our first cooking endeavor together!
Our other dishes include…
Even back in the day when I thought I hated all types of cheese, mozzarella was the only type that I would happily tolerate (albeit in small doses) because, well…pizza. I have my priorities straight, obviously.
Anyway, I don’t really remember how I was first introduced to this awesomeness that isĀ one of my favorite salads of all time, but I’ve pretty much always been a fan of Italian food, and this is definitely no exception! I’m sure all the colors help too–it’s such a pretty dish!
Insalata Caprese
Ingredients:
- 4 ripe tomatoes, cut into wedges
- 14 oz. fresh mozzarella cheese, diced
- 1 red onion, sliced
- 1/3 cup EVOO
- 1/3 cup balsamic vinegar
- 1/4 cup chopped fresh basil
- sea salt, to taste
- ground black pepper, to taste
Instructions:
- In a large bowl, combine everything and add in salt and pepper to taste.
- Toss and combine.
- For best taste, chill for 1 hour.*
*Just for the record, we did not have the patience to wait for it to chill for an entire hour.)
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