Skewered Insalata Caprese
Category: Soups & Salads | Blog URL: http://www.fureyandthefeast.com/2009/02/insalata-infilzata/
This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.
Ingredients
Preparation
Tools
About
It wasn’t until recently that I could eat an Insalata Caprese as is – without picking around the tomatoes for everything else. Over time, I had somehow developed an aversion to whole tomatoes. And a trip to Whole Foods provided evidence that people out there share my tomato mentality: The Insalata on the buffet had been picked clean of all mozzarella.
Lately though, the salad has won me over based on looks alone (Insalata caprese, though simple, is gorgeous), and I’ve been able to at least recognize and appreciate the role of the tomato in the dish. They’re good. Cherry tomatoes especially.
Insalata Caprese is easy as a salad, or can double as an equally simple passed hors d’oeuvres when skewered. I use cherry tomatoes on the vine, as well as bocconcini mozzarella, which are roughly the same size as the tomatoes. Because of that factor alone, they make for an elegant presentation with little effort – all you have to do is halve them. And echoing what everyone else says about the salad, use good olive oil. It makes a world of difference.
