insalata capricciosa

4 Servings
8 ounces Fresh whole-milk mozzarella
  Or imported buffalo-milk
  Mozzarella -- at room
Tomatoes, cored and thinly
  Sliced -- at room
½ cup Extra virgin olive oil
  Juice of 2 lemons
¼ cup Shredded fresh basil leaves
  Coarse salt and fresh ground
  Pepper -- to taste
  Additional basil sprigs --
  For garnish

1. Slice cheese into rounds about ⅛ inch thick. On a large serving platter or on individual salad plates, arrange alternate slices of cheese and tomato in a concentric pattern.

2. In a small bowl, combine olive oil, lemon juice, and basil. Whisk well.

Spoon dressing over salad. Season with salt and pepper. Garnish with basil sprigs and serve immediately.

Recipe By : The California Culinary Academy File

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