One of my favorite lunches is insalata caprese — a simple salad of ripe tomatoes, fresh buffalo mozzarella and basil. Since truly ripe tomatoes can be hard to find in winter, this version uses roasted tomatoes to capture the bright, concentrated flavor that makes a Caprese so satisfying.

This dish works well as a light lunch, an elegant appetizer, or arranged on a platter for a buffet. For a more substantial salad, serve the tomatoes and mozzarella over a bed of mixed greens dressed lightly with olive oil and lemon.

Buon appetito!
Deborah Mele

Winter Insalata Caprese

Yield:
Serves 4

Prep Time:
15 minutes

Total Time:
15 minutes

When vine-ripened tomatoes are out of season, slow-roasted tomatoes provide concentrated sweetness and depth, making this Caprese delicious any time of year.

Ingredients

2 large balls fresh buffalo mozzarella (or fresh mozzarella)
12 roasted tomatoes
1/8 cup pesto sauce
1/8 cup extra virgin olive oil
Salt & pepper, to taste
Oil-cured olives
Fresh basil leaves

Instructions

Cut the mozzarella into wedges.
Slice each roasted tomato in half.
Arrange the mozzarella and tomatoes on four individual plates or on a serving platter.
In a small bowl, whisk together the extra virgin olive oil and pesto. Drizzle the mixture over the mozzarella and tomatoes.
Season with salt and freshly ground black pepper, garnish with oil-cured olives and fresh basil leaves, and serve immediately.

Nutrition Information:

Yield: 4
Serving Size: 2 cups

Amount Per Serving:
Calories: 155
Total Fat: 16g
Saturated Fat: 3g
Trans Fat: 0g
Unsaturated Fat: 12g
Cholesterol: 7mg
Sodium: 165mg
Carbohydrates: 2g
Fiber: 0g
Sugar: 1g
Protein: 3g

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