Thick slices of fresh mozzarella cheese, layered between slices of tomato and topped with torn strips of fresh basil then drizzled with olive oil. Delicious.
Made this for a BBQ last weekend and it was the first salad to go. So simple and yummy. - 08 Nov 2010
Known by the Italian name of Insalata Capresse which is traditionally served as Owen's recipe indicates ~ no balsamic vinegar. The key to this dish is using FRESH ingredients. My family enjoys this salad using JUST picked tomatoes and basil from the garden and fresh mozzarella known as "burrata" which is made in the Puglia region in the south of Italy and is considered an artisanal cheese (the name "burrata" means "buttered" in Italian). Usually you can find buratta in specialty food stores... The outer shell is solid mozzarella while the inside contains both mozzarella and cream, giving it an unusual, soft texture and is usually served fresh, at room temperature. I serve this with a splash of GOOD balsamic vinegar with sea salt and fresh cracked pepper. Serve with a fresh crusty loaf of bread and a bottle of Rose or Viognier which are fruity wines that pair well with this disn and one is in heaven. - 30 Jul 2011 (Review from Allrecipes USA and Canada)
You simply *MUST* use FRESH mozzarella cheese to fully appreciate this recipe. I can't even imagine it with the bland, hard stuff you find in the dairy case at grocery stores. Fresh mozzarella is a bit difficult to find but it's worth the effort. Try specialty stores. I like to slice fresh tomatoes, sprinkle with sea salt, add torn pieces of fresh basil, then the mozzarella. Drizzle all with a good quality extra virgin olive oil combined with a splash of balsamic vinegar. - 29 Feb 2004 (Review from Allrecipes USA and Canada)