Caprese Insalata
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Caprese Insalata

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This allergy friendly salad can be made anytime. This dish can be consumed by anyone with a peanut allergy, tree nut allergy, egg allergy, soy allergy, or is gluten free.  It's a little taste of Italy in your own dining room. Paired with a nice glass of wine, you can't go wrong. Easy, fast & elegant! Buon Appetito!

  • Methods / Steps
    Slice and quarter tomatoes and arrange on platter. Slice fresh mozzarella and arrange in between tomatoes on platter. After cleaning the basil, chiffonade or (cut) into tiny strips. Chiffonade actually is french for "little rags," if that gives an idea of what they should look like. Sprinkle the tomatoes and cheese with fresh basil strips. Drizzle olive oil* and balsamic vinegar** over top and sprinkle with salt & pepper. Allow to rest for a few minutes so flavors meld.

    Season to your taste with salt and pepper. You can add more or less as needed. OPTION: Consider adding roasted and marinated yellow and red peppers sliced thin. These peppers are usually a little sweet and add a nice contrast to the vinegar.

    Serve immediately. This makes enough for two if you want to share as an appetizer or one as an entree. Adjust accordingly.

    * Don't skimp on your olive oil and balsamic vinegar. Really good oil and vinegar can make or break this dish. I always use my best.

    ** Make Balsalmic Reduction to drizzle along with regular vinegar. The "sweetness" of the vinegar after reducing works well with all the other flavors.