Photo by Levi Brown
The farm share for Glade Road Growing for the week of September 29 will include tomatoes. With fall coming on, I thought I would include a recipe for one of my favorite salads before it's too late for this year.
Insalta Caprese ("Salad of Capri") is said, by some, to mirror the colors of the Italian flag. Others accord that honor to Insalata Tricolore, which adds arugula. Caprese is traditionally served as an antipasto. While some demand summer tomatoes grown in the mineral rich soil near Vesuvius, tomatoes from our local farm will do quite nicely.
Serves serves four.
1. Finely chop two tablespoons of pitted kalamata olives. In a small bowl stir together with
two tablespoons extra-virgin olive oil.
2. Cut three medium tomatoes into four 1/4-inch-thick slices. Cut one eight ounce ball of fresh mozzarella (traditionally buffalo mozzarella) into eight 1/4-inch-thick slices. Wash 16 fresh basil leaves and pat dry. Place a slice of tomato on each of 4 small plates; sprinkle lightly with
kosher salt and fresh ground pepper. Top each with a slice of mozzarella, then a basil
leaf. Repeat layering one more time. Top each stack with a slice of
tomato and garnish with basil leaves.
3. Drizzle olive dressing over each stack. Serve immediately.