It's summer time (even if there are only a few days left) and I want simplicity, basic but first-rate ingredients, I want to eat something fresh, natural and something I don't have to cook or bake before eating it… "Do you realize that only on the 1st of September?" you might ask, especially after I've annoyed you with sfogliatelle, stuffed peppers and other baked dishes??

Well, yes, actually I realize it just now… better, this awareness was already in me, but it needed to be freshen up by the right ingredients!
So, when I found myself with a nice pack of bocconcini di mozzarella di bufala campana D.O.P (Campanian hoax mozzarella, PDO) coming directly from Salerno (a very appreciated holiday souvenir… mozzarella is the summer gift, not knicks-knacks  -even though I love them, too), sun-riped tomatoes from my kitchen garden (they finally made it), fresh basil from my garden and extra-virgin olive oil from Apulia (Salento), how could I reach a conclusion different from an easy but great caprese salad?! It was impossible to reach a different conclusion, my dear Watson!

I couldn't, 'cause, even if caprese salad is one of the most for dummies recipes, since it could be prepared even by someone who hasn't the opposable thumb (maybe he/she could have some hard times slicing the ingredients, but eventually he/she would make it), the difference lies in the ingredients themselves and their quality.
So, if you want to enjoy a great caprese salad, don't economize on the ingredients, and your palate will thank you.






Ingredients (4 servings)

* 5 ripe and tasty tomatoes
* 8 bocconcini (about 90 g each) of mozzarella di bufala campana D.O.P (or just a good cow mozzarella)
* salt
* extra-virgin olive oil    
* fresh basil


Wash and clean tomatoes, then slice each one in 5 slices (I slice them parallel to the stem, so that I can easily remove the little slice containing it) and place them on a serving plate.
Drain the mozzarella and slice every bocconcino in 3 to 4 slices (hoax mozzarella is very soft and milky: if you try to slice it more, it could break), and place a slice of mozzarella on every tomato slice.
Season with salt and extra-virgin olive oil and garnish with fresh basil (tomato, mozzarella and basil are fabulous together) or, if you prefer, with some oregano.


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