Caprese Con Mozzarella Di Bufala (Mozzarella, Tomato, Basil

Category: Appetizers

Cuisine: Italian

☆☆☆☆☆

3 reviews 
Ready in 45 minutes

Ingredients

12 oz Mozzarella fresh, buffalo milk, in very thin slices

12 Basil leaves fresh

1 lb Tomatoes fresh, ripe

1 c Extra Virgin Olive Oil

Coarse salt

Black Pepper freshly ground


Directions

Rinse, core and cut tomatoes into thin slices. In four medium-size salad dishes, alternate the cheese slices, basil and tomato slices, overlapping slightly. Spoon the oil over each serving, letting it to form a pool like a sauce. Season with salt and pepper, cover and let stand at room temperature for at least 30 minutes before serving.

Reviews

☆☆☆☆☆

Just added white balsamic vinegar excellent!!

IanC
☆☆☆

Add balsamic vinger to it and thats tasty! My ratio is usually 1 tbls of balsamic to 2 tbls extra virgin olive oil

traviswheeler
☆☆☆☆☆

Incredibly simple, delicious and elegant! Because this Italian tomato salad is so simple, fresh, top quality ingredients are utterly important and make all the difference. Choose local vine-ripened tomatoes that are red, juicy and flavorful but not overly soft...local heirloom tomatoes usually make a great choice. Use good quality fresh, moist mozzarella di bufala which is made from the milk of the domestic water buffalo. A good fresh cow's milk mozzarella, called Fior di latte, works well too, albeit not the preferred choice. Select tender, young basil leaves that are both fragrant and flavorful. And lastly, this salad deserves the best extra-virgin olive oil. This is the time to break out that special bottle of extra-virgin you reserved for the special occasions.

sgrishka

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