Celebrate the culture of agriculture & share skills (Growing! Cooking! Eating!)

Thanks to the Italians, once again, for a combination which remains classic for good reason. We owe tribute to the region of Campania, where sliced, sun ripened tomato, buffalo mozzarella, and basil leaves, were first layered with one another to create an antipasto unwavering in flavor and simplicity. A nod to the colors of the Italian flag, I think of this dish as a gift to any gardener.
This moment in the season, when tomatoes are at their best, and the heat of the stove is less attractive, this salad doubles as superhero. Truly impossible to improve upon.

Insalata Caprese:
*2 medium, ripe heirloom tomatoes, sliced
*1 ball buffalo mozzarella, sliced
*fresh genovese basil leaves for layering
*your best quality olive oil
*sea salt and pepper
Layer tomato slices with the mozzarella and basil leaves. Drizzle with olive oil and sprinkle with salt and pepper. Serve on an attractive platter at room temperature.

Views: 31

Comment by Laura Orcutt on August 9, 2010 at 9:18pm

I like mine more diced up, and also sprinkle some balsamic vinegar across the top for added acidity. Definitely a favorite of ours to use from our garden and good in the heat.


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