In Miss Party’s opine, the Isle of Capri is one of the most beautiful places in the world. The views of the Mediterranean Sea are breathtaking! It’s located a few miles off the Amalfi Coast of Italy, and has been offering the beautiful and simple, Insalata Caprese (literally translated “the salad of Capri”), since the 1950s.
This particular Insalata Caprese Toss recipe is very traditional (no balsamic vinegar) and Capri residents would use arugula instead of Italian basil. Only the presentation has been altered for purposes of serving to a group. Ciao!
Serves 24-26
8 lbs vine-ripened tomatoes, seeded, large chop
or you could use halved cherry tomatoes (though the taste is slightly different)
16 oz. fresh cow’s milk mozzarella (not buffalo), medium chop or pearl size
1/2 cup small fresh basil or arugula leaves, packed
2 Tblsp snipped fresh basil (or 1 Tblsp dried oregano if using arugula leaves)
1/2 cup good quality extra-virgin olive oil
1/2 tsp of sea salt (yes, it makes a difference, but Kosher salt would be a close substitute)
1/4 tsp freshly ground pepper
1) In a large mixing bowl, gently combine tomatoes and mozzarella. Cover and store until ready to serve. Wash, dry and bag basil leaves.
2) When ready to serve, in a small mixing bowl whisk oil, snipped basil, salt and pepper.
3) Pour dressing over tomato mixture, add whole basil leaves and gently toss to coat. Transfer salad to a serving bowl.
