Caprese salad
Caprese salad originates in southern Italy. It is simply sliced tomatoes and mozzarella. The two ingredients are alternated, then decorated with fresh basil leaves, high-quality olive oil and pepper (preferably freshly ground). Caprese I don’t know if you’ve noticed, but caprese salad has the colours of the Italian flag. I love it with fresh, homemade bread. I often make it as a party appetiser or for supper. Sometimes I add chopped fresh green or black olives to my caprese salad. I think it’s absolutely delicious! I could eat it every day and I don’t think I’d ever get tired of it. I use mozzarella in brine, which you can even buy in smaller shops. Looking for other party appetiser recipes? Then be sure to visit my extensive post, “Party appetisers”, where you’ll find over 20 delicious ideas.
Ingredients
- 2 większe pomidory
- 1 mozzarella w zalewie (ok. 120 g)
- 2 łyżeczki oliwy z oliwek
- kilka listków świeżej bazylii
- szczypta pieprzu
Instructions
- 1
Pomidory kroimy w cienkie plasterki.
- 2
Mozzarellę wyciągamy z zalewy i również kroimy w cienkie plasterki.
- 3
Układamy te dwa składniki na przemian na talerzu.
- 4
Wierzch posypujemy świeżo zmielonym pieprzem, a także polewamy oliwą z oliwek.
- 5
Posypujemy listkami świeżej bazylii i podajemy np. ze świeżym pieczywem.
Cook it from the original
This recipe comes from poprostupycha.com.pl. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on poprostupycha.com.pl