Tomato and Mozzarella Salad, Capri Style (Insalata Caprese)

By Mary Sue Milliken, Susan Feniger, Helene Siegel, Cesare Casella, Jack Bishop, Tom Lacalamita, Heather Dismore, Martin Yan, Dede Wilson, Joan H. Moravek, Kristin Eddy

This classic Italian salad works well as a light lunch or as an appetizer. This summer dish depends on ripe tomatoes, fresh basil, and good-quality fresh mozzarella cheese. You can add sliced red onions as well.

[Credit: ©iStockphoto.com/olgna]
Credit: ©iStockphoto.com/olgna

Preparation time: 10 minutes

Cooking time: None

Yield: 4 servings

1 tablespoon red wine vinegar

Salt and pepper to taste

2 tablespoons olive oil

2 cups arugula, washed (optional)

2 large ripe tomatoes, cut into 1⁄4-inch-thick slices

3⁄4 pound mozzarella, cut into 1⁄4-inch-thick slices

8 leaves basil, finely sliced, or 2 tablespoons dried oregano

  1. Prepare the dressing, whisking together the vinegar and salt and pepper in a small mixing bowl.

    Slowly whisk in the oil until the dressing is smooth. Set aside.

  2. Line 4 plates with the arugula leaves. Arrange alternating slices of tomato and mozzarella over the arugula to form a circle.

  3. Sprinkle the salad with basil and drizzle with the prepared dressing. Serve immediately after the salad is dressed.