Thursday, August 28, 2008

Insalata Caprese

I've had this salad several times, but never before made it. As we had Jenny's Cornbread Chicken last night for dinner, I needed a side to go with it. And I'll admit that this was strictly for Matt & I. The kids weren't big fans of the tomatoes, though they loved the cheese. My favorite part was the fact that I got to pull the basil off the lovely plant sitting in the windowsill of my kitchen. I just wish I had homegrown tomatoes. Good thing Florida has two growing seasons, I'll be planting some stuff come October. You're jealous, I know.

At any rate, this salad was super simple and thrown together VERY quickly (5 minutes.)

Insalata Caprese

2 large tomatoes
8 oz fresh mozzarella
Freshly ground black pepper
Extra Virgin Olive Oil
Fresh Basil

Slice tomatoes and mozzarella thinly. Layer alternately around your plate. Roughly tear your basil leaves and sprinkle on top of the tomatoes/mozzarella. Sprinkle salt and pepper over all, to taste. Drizzle a Tablespoon or 2 of olive oil over everything. Eat.


Nicole said...

Hi Alissa, I'm gonna try out your Tamale Pie and Jenny's Papas Con Chorizo. I'll let you know how it goes. I don't know if I'm up to a new recipe everyday for 2 months, but we'll try a few a week.

Also, I typically don't like nuts in cookies, but I love lime like yourself. How would I like your lime, macadamia cookies? Are they really nutty?

Alissa said...

Hm... not sure. I'm really not a fan of nuts in baked goods. But I really like macadamia nuts. Especially a delicious white choc chip macadamia nut cookie. I'm sure you could do the recipe without the nuts, but I love the texture that particular nut adds to the cookies. I don't think that macadamias have a really nutty flavor. I'm sure I'm not helping.

The good news is, if you make cookies and you HATE them, you can usually gift them to your Visiting Teach-ees and they'll never know!

Erica said...

Oh Yummers! Light and refreshingly cool for summer.