Bocconcini, Tomato and Basil Salad – Insalata Caprese Recipe

bocconcini-and-tomato.jpgBeing half Italian it’s obvious that I would have a love of Italian food. When I was a kid my mother would make a variety of Italian foods but because she also spent a good portion of her life after the war living in England we also had just as many English style meals like my favorite, Roast Lamb and Yorkshire Pudding.

One of her specialties was gnocchi which she would make from scratch on the kitchen table. My job was to run each little dumpling across a fork to make the ridges. This was always our favorite meal as kids although because it was made from scratch she didn’t make it that often. I guess it made it more appealing to us because of that.

Our diet was made even more varied by the fact that my father was Croatian and although I can’t remember eating too many Croatian meals, I do remember eating a variety of German cuisine since he spent some time in Germany and loved German food.

So what all this means is that I love European cuisine – give me some salami, a piece of cheese and a nice piece of Italian bread and I am happy.

Which brings me to tonights dinner. Every now and then we won’t cook a meal but instead we will just load the table up with a variety of foods to make up what you might call an antipasto but instead of having it before the meal, we have it as the meal.

Tonights meal included pate, Italian crusty bread, pickled onions, Gruyere cheese, brie, blue cheese (or stinky cheese as we call it), Danish salami and stuffed olives.

We also made up a plate of Insalata Caprese which is basically an Italian salad made up of tomatoes, basil and bocconcini.

This is such an easy salad to make and is fresh and tasty. You can make it in one of two ways – mixed in a bowl or arranged on a platter. As you can see from the photo we didn’t go to any trouble making it look pretty. If I had known before hand that I was going to put it on the blog I would have done a better job but if you had guests over you would be better arranging it in a circular pattern with alternating overlapping tomato and bocconcini.

Insalata Caprese

3 tomatoes, sliced
1/2 pound bocconcini ,sliced
bunch basil, chopped roughly
sea salt and pepper to taste
extra virgin olive oil
balsamic vinegar

Arrange the tomatoes in a circular pattern on a plate alternating with the slices of bocconcini. Sprinkle the basil, salt and pepper over the top. Drizzle the olive oil and balsamic vinegar over the top. Serve.

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Comments

  1. I love Insalata Caprese. Just sitting here reading about it stimulates the senses and I can almost taste basil and balsamic vinegar combined with the oh so sublte taste of the bocconcini and tomato.

    It is great just on it’s own or served on slices of Italian bread.

  2. I loved your story about your culinary heritage, Paula, and the “antipasto meals” you make. After 20 years of living in Rome, those are just about my favorite meals too!
    I have never seen a true Insalata Caprese served with balsamic vinegar. First of all, they had no idea what balsamic vinegar was in Capri, since it comes from Modena. And Italians in Italy rarely put vinegar on tomatoes since they are already considered acidic on their own. Being Italian, you know that every Italian village has its own recipe and it is “the only recipe,” so don’t take this as criticism, just as a comment! And my own variation of Caprese is to add capers — the kind you get in salt, NOT in vinegar, of course! Happy Holidays.

  3. Yes, this is definitely our version of it only because I love balsamic vinegar. I love the taste of vinegar – I will usually have lashings of it on fish and chips, and plenty of salt too, but now I am getting sidetracked.

    I really like the idea of adding capers. I will try that next time. Actually, some anchovies on it might be good too.

  4. I also like the taste of balsamic vinegar with the tomatoes and cheese.

    However, I don’t like any type of vinegar on fish and chips, to me it just ruins the taste.

    Will definately try adding the capers, thanks for the tip Kristen.

  5. What a killer recipe. I cant believe i was so “chicken” to cook..this was a total hit

Trackbacks

  1. […] continued to be slightly slow but we enjoyed our appetizers of razor clams, spring vegetables and a bocconcini salad.  The entrees were a little more mixed. The gnocchi was good but a bit one dimensional and […]