Italian Caprese Salad Food

CAPRESE SALAD

Steps:

• Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each, on a large, shallow platter. Drizzle the salad with extra-virgin olive oil and season with salt and pepper, to taste.

ITALIAN CAPRESE SALAD

Steps:

• Arrange tomatoes, cheese and basil alternately on serving board or platter as shown in photo.
• Drizzle dressing evenly over tomatoes and cheese.
• Sprinkle with crushed pepper.

CAPRESE SALAD - GIADA DE LAURENTIIS

Steps:

• Whisk the lemon juice, 1/2 t salt, and 1/4 t pepper in a medium bowl. Gradually whisk in the oil to blend. Set the dressing aside.
• Cut the regular tomatoes into 1/2-inch thick slices, and the plum tomatoes into wedges. Cut the cherry, grape, and teardrop tomatoes in half. Arrange the tomatoes and mozzarella on a platter. Drizzle the dressing over. Sprinkle with the basil and additional salt and pepper to taste, and serve.

CAPRESE SALAD

Steps:

• Cut tomatoes into 1/4-in. slices and arrange on a plate, alternating tomatoes with mozzarella slices.
• Scatter basil ribbons over the tomatoes and mozzarella.
• Drizzle with olive oil and season to taste with salt and pepper.
• NOTE: I would add a bit of balsamic vinegar when I serve it on my plate because it's like the one at Macaroni and Grill.

ITALIAN FLAG SALAD (CAPRESE)

Steps:

• Make sure you serve this on a white platter!
• Wash and dry the tomatoes.
• Remove the stem and cut into slices, approximately 1/2 inch thick, lengthwise.
• Arrange slices decoratively on platter.
• Drizzle with just the barest amount of olive oil, sprinkle lightly with salt (sea salt is wonderful!) and coarsely ground, FRESH black pepper.
• Cut the mozzarella into slices approximately 1/3 inch thick and arrange 1 slice of cheese per slice of tomato.
• (the mozzarella balls available in Greece are pretty small- maybe 3-4oz).
• What you want is a white slice of cheese just covering the tomato slice, but with the red of the tomato peeking through.
• Dot each mozzarella round with 1/2 to 3/4 tsp of pesto.
• Serve with lots of crusty bread!

CAPRESE SALAD

Steps:

• Arrange the slices of tomato and mozzarella on a platter, alternating between slices of each, and sprinkle over the basil leaves. Season generously with salt and black pepper, then drizzle over the olive oil and vinegar. Serve straightaway.

CAPRESE SALAD TOMATOES (ITALIAN MARINATED TOMATOES)

Steps:

• Mix all ingredients together and set on counter stirring occasionally.
• The salt will bring out the juice of the tomatoes.
• Taste and add more seasonings to your personal taste.
• You can use fresh basil or oregano if preferred, just remember to chopped finely and use a little less than dried.
• USES: Serve with almost any meal as a side.
• On top of a green salad (no dressing necessary!).
• Use as a topping for bruschetta--just chop tomatoes instead of slicing.
• Use for caprese salad--add sliced buffalo mozzarella and you're done.
• have some leftover juice: place some sliced chicken breasts and marinate over night, then carefully remove the chicken and quickly sauté them until done. Add remaining juice and tomatoes, boil for 1-2 minutes and then add cooked penne pasta, toss, and simmer for 5-6 minutes.
• JUICE USES: **you can reuse the "marinade" with new tomatoes. Just add some more sliced tomatoes to the juice and let sit for about 20 minutes.
• OR use the juice and marinate boneless chicken breast overnight in refrigerator, grill and serve or slice chicken and top a Caesar salad with it.