Insalata Caprese

Sometimes less is more….. and that is never more true than it is in food.  If you start with really fresh and good quality products and don’t mess with them too much, you can achieve gastronomic perfection.

A classic example is the mozzarella and tomato salad known as Insalata Caprese.

Beautiful heirloom tomatoes.  It is really nice to use different varieties and colors.

Fabulous mozzarella!!!  It is so soft and creamy and delicious.

Slice them up to really see the vibrant colors.

The sliced cheese and the fresh, fresh basil add to the flavors.

Place it all together and drizzle a simple vinaigrette  and enjoy.

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Blanched tomatoes

  • 15 ripe cherry tomatoes
  • 1/2 teaspoon whole grain mustard
  • 1/3 tablespoon chopped parsley
  • 2 tablespoons mayonnaise
  • 1 teaspoon olive oil
  • 1 teaspoon champagne vinegar
  • 3 ounces lump crab meat (check for shells)
  • salt and pepper

Bring 3 cups of water to a boil. Set up a bowl of ice water.  Cut a small X in the bottom of the tomatoes.  Blanch the tomatoes in the water for 10 seconds and then place in the ice water.  When they cool, slice off the tops remove the skin and hallow out the seeds.  Set aside.

hallowed out tomatoes

In a bowl combine the mustard, parsley, mayonnaise, olive oil, and  vinegar.  Fold in the crabmeat. Salt and pepper. Stuff the tomatoes with the crab mixture and serve.

stuffed tomato

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