Insalata Caprese w/Olives & Capers

A new twist on an old classic! I still enjoy a tomato now and then, even though I’m mostly carnivorous these days. If you love a good old-fashioned caprese, this one may tickle your fancy.

If you don’t know already, caprese is a simple Italian salad composed of sliced fresh mozzarella, tomatoes, and sweet basil chiffonade, for a plate of red, white, and green—all colors of the flag of Italy. It’s usually just seasoned with just salt and olive oil, but I added a few specks of flavor by dotting mine with olives and capers after I heat it. A great side to grilled meats!

INGREDIENTS

1 medium fresh Roma or plum tomato, sliced thickly
1 ounce fresh mozzarella, sliced from a log or ball
Salt & fresh ground pepper to taste
2 teaspoons nonpareil capers
5-8 ripe olives (optional)
1 tablespoon good olive oil
Handful of fresh basil, cut into ribbons

DIRECTIONS

Slice tomatoes, lay on a microwave-safe plate or dish, salt & pepper to taste. Top with mozzarella slices and heat until the cheese just starts to melt slightly.

You could also broil this in the oven or toaster oven using an oven-safe dish or pan, until the mozzarella is just slightly melted, but not browned.

Top with fresh basil, drizzle oil over all. and add salt & pepper to taste. Serve with olives and/or capers.

Makes 1 serving.