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Neapolitan Stack Salad

Insalata alla Caprese
Caprese, when the term is applied to food, means in the style of the sunny island of Capri, an idyllic island south of the bay of Naples. Insalata alla Caprese is probably one of the most recognizable salads in the Italian repertoire. Fresh and creamy buffalo mozzarella cheese, made in areas around Naples, slightly greenish tomatoes, and the freshest basil are the component. It looks impressive when everything is stacked together and simply dressed with the best extra-virgin olive oil and red wine vinegar.

Ingredients

Two 8 ounce balls buffalo mozzarella or fior di late, each cut into eight slices

4 large slightly greenish plum tomatoes, each cut into four slices

16 whole basil leaves, stemmed

6 tablespoons Filippo Berio extra virgin olive oil

4 teaspoons red wine vinegar

1 teaspoon salt

Directions

On a platter make 4 stacks using 4 slices of tomatoes, 4 slices of mozzarella and 4 basil leaves for each stack. Begin with a tomato slice, top it with a mozzarella slice, then a basil leaf and repeat the process to make three more layers in each stack.

In a small bowl whisk the oil with the vinegar and salt and drizzle it over the stacks.

Serve immediately.

This recipe is featured on show 2017 – In Campania with Students.

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