by Giada De Laurentiis
from Everyday Italian
(Clarkson Potter, 2005)
Makes 4 first-course servings
Every summer we take a family vacation sailing around the Mediterranean for a couple of weeks, and inevitably, we visit the incredibly beautiful island of Capri, in the Bay of Napoli. The people of Capri have co-opted the classic tri-colore combination of tomato, mozzarella, and basil and called it their own: if these three ingredients define a salad, it's called Caprese. Lucky for them.
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Ingredients |
| 3 tablespoons | fresh lemon juice (from about 1/2 lemon) | |
| 1/2 teaspoon | salt, plus more to taste |
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| 1/4 teaspoon | freshly ground black pepper, plus more to taste | |
| 3 tablespoons | extra-virgin olive oil | |
| 1 1/4 pounds | assorted tomatoes (such as regular vine-ripened tomatoes, plum tomatoes, cherry tomatoes, grape tomatoes, and yellow teardrop tomatoes) |
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| 6 ounces | fresh mozzarella cheese, drained and sliced | |
| 2 tablespoons | thinly sliced fresh basil leaves | |
1. Whisk the lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Gradually whisk in the oil to blend. Set the dressing aside.
2. Cut the regular tomatoes into 1/4-inch-thick slices, and the plum tomatoes into wedges. Cut the cherry, grape, and teardrop tomatoes in half.
3. Arrange the tomatoes and cheese on a platter. Drizzle the dressing over. Sprinkle with basil and additional salt and pepper to taste, and serve.
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