Insalata Caprese

 Dea's Insalata Caprese with zebra green+ purple cherokee tomatoes with bocconcini mozzarella, licorice basil, balsamic + olive oil 

Dea's Insalata Caprese with zebra green+ purple cherokee tomatoes with bocconcini mozzarella, licorice basil, balsamic + olive oil 

Simplicity is always the key to any dish. This is particularly true of seasonal produce and even more so when you're growing your own stuff. Caprese salads are always a favorite as mozzerlla, basil and tomatoes simply just love each other. This salad is said to represent the Italian flag showcasing the red, white and green colors. My fellow apprentice at Camp Joy put together this stunning collection of colors for lunch the other day and I couldn't help but nibble at it when she wasn't looking. The colors just invite you in and the simplicity of the balsamic and olive oil send me back to the land of  red, white and green, Italia. Of course it is important to enjoy this insalata with as fresh as possible ingredients from the tomatoes & basil to the mozz. Also a quality virgin olive oil will only add to the divinity of this dish. 

Insalata Caprese

4-5 ripe heirloom tomatoes, sliced into discs

handful fresh basil

1 ball mozzarella or burrata sliced into bite sized pieces

Drizzle of good Balsamic & Olive Oil

Salt & Pepper

 With a sharp knife slice tomatoes into large discs and lay on a large platter, seasoning generously. Lay mozzarella a top of tomatoes and drizzle balsamic and olive oil. Finish with basil leaves and as much salt & pepper as you please.