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Weekly special

10 December

I always love the idea of Insalata Caprese (literally, the salad from Capri); I mean, what’s better than sliced fresh mozzarella, sweet vine-ripened tomatoes and fresh basil in the summertime? But sometimes, it can be a little bland. The classic recipe calls for just a drizzle of olive oil and sprinkling of salt and pepper to flavor the salad, so as not to mask the delicate flavor of the mozzarella, but I like to add more oomph..



Our latest dish

Ingredients & how to

Begin by sprinkling the tomatoes with sugar and half of the salt. Let them sit for a few minutes until the sugar dissolves, then arrange them on a platter, alternating with the mozzarella. Sprinkle the salad with the remaining salt and freshly ground black pepper.

  • 3 vine-ripened tomatoes, cut into 1/4-inch slices

  • 1/2 teaspoon sugar

  • 1/2 teaspoon salt, divided

  • 1 pound fresh mozzarella, cut into 1/4-inch slices

  • Freshly ground black pepper, to taste

  • Extra virgin olive oil, for drizzling

  • Balsamic glaze (store-bought), for drizzling

  • 1/4 cup roughly chopped fresh basil, plus more whole sprigs to garnish the platter

Drizzle with about a tablespoon of olive oil, followed by the same amount of the balsamic glaze. The glaze is so delicious, you might be tempted to overdo it, but try to use a light hand — a little goes a long way and too much will drown out all of the other fresh flavors. As for the basil, many Caprese salads call for whole basil leaves; I find them a bit too strong unless they are small, but feel free use them if you like. Enjoy!

"Be generous with your olive oil!"

Thank you for reading.

Written by.
Pierre Gabant

Pierre Gabant