Insalata Caprese

The first caprese salad of the season!


Although our tomatoes are not quite ready, I was happy to put some of our fresh mesclun mix to good use with local tomatoes (and some not so local) fresh mozzerella for a simple salad.

Insalata Caprese Salad

mesclun mix
1 ball fresh mozzarella, sliced 1/4-inch thick
2 large ripe tomatoes, sliced 1/4-inch thick
fresh basil leaves
Coarse salt and freshly ground pepper
To taste: extra-virgin olive oil & balsamic vinegar

Pile mesclun mix on a platter. In a circular design around the plate, alternate fresh mozzarella slices with sliced tomatoes, overlapping for effect. Tear fresh basil leaves and sprinkle over the slices. Add salt and freshly ground pepper to taste.

Note:
C and I usually dress this salad on our plates with oil and balsamic. That way, if there are any leftovers, they can be saved for the next day. If it sits in the oil or vinegar for any length of time, it will become a soggy mess.

Also, vinegar is not traditionally added to a Caprese, but we always ignore this rule.

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Just a few weeks ago I transplanted the mesclun mix seedlings out to the garden...


and before we knew it voila!