Fiona’s Insalata Caprese – from Naples
When down South in Naples, I got taught this version of the Caprese Salad which I share with you now!
Cut some very ripe tomatoes into slices, place them into a colander and salt them with sea salt. This will actually allow them to lose a lot of their water and taste even riper and more tender as the salt breaks the fruit down a little.
Leave to stand for an hour then rinse off the excess salt crystals.
Place the tomatoe slices into a flat salad dish.
Cut some Mozarella Buffala (it’s the creamer kind, you can find it everywhere nowadays) into medium to thick slices. Layer in between the tomatoes.
Drizzle on generously some virgin olive oil, red wine vinegar. Season with salt and pepper.
Take some pesto (for this quantity, no need to make your own unless you have some handy. I just buy a small jar of Pesto Genovese from my local supermarket) and coat the mozarella and tomatoes with the sauce.
Then cut some FRESH basil leaves into large bits straight onto the salad and be generous.
Let stand for about 30mn (I find this way the tomatoes soak in the seasoning) and, as before, TASTE.
All this accompanied by a rather tasty glass of White Gascogne, Domaine de Sancet.
Bon appétit xxxxx