Nabeel's® Caprese Salad - Noon Cooking - August 6, 2012
A very simple salad from the Italian region of Campania. It's made with sliced fresh buffalo mozzarella, fresh basil, juicy heirloom tomatoes seasoned with extra virgin olive oil and Balsamic vinegar.
It is said that the reason for this salad being called Caprese is that in 1950 King Farouk of Egypt visited the island of Capri, and he was served this salad. After that it became very popular.
1 lb. fresh mozzarella, sliced
4 large heirloom tomatoes sliced in rounds
16 leaves of fresh basil
Extra virgin olive oil
Slice mozzarella and tomatoes ¼ inch thick; arrange on serving platter or individual dish and place basi leaves on top of slices. Add salt and pepper.
Drizzle to taste with extra virgin olive oil and Balsamic vinegar.
Serve with Italian crusty bread to dip in the juices and some red wine.