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Yield: Serves 4-6
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| With this colorful dish, the island of Capri, off Italy’s southern coast, has given the world a fresh and delicate gift. Few ingredients are more perfectly suited than ripe summer tomatoes, fresh mozzarella and fragrant basil. Try to find the tiny balls of mozzarella called bocconcini, and Sweet 100s, a recent tomato variety of intensely sweet flavor. |
RECIPE INGREDIENTS
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DIRECTIONS
If using large balls of mozzarella, cut them into 1/2-inch dice. If using smaller balls, cut them into quarters.
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In a bowl, toss the mozzarella with 2 tablespoons of the olive oil and a generous sprinkling of salt and pepper. Add half of the basil and half of the parsley. Toss gently.
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If using round cherry tomatoes, cut them in half. If using pear-shaped tomatoes, leave them whole. In another bowl, combine the tomatoes with the remaining 2 tablespoons olive oil, salt and pepper to taste, and the remaining basil and parsley. Toss gently.
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Mound the mozzarella in the center of individual plates. Make a ring of the seasoned tomatoes around the edge and garnish with the olives. Serve immediately.
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Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 4-6
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