Sex and the Kitchen is the personal website of San Francisco chef Andrea Froncillo. Andrea celebrates romance and cooking, encouraging you to slow down and enjoy life’s pleasures - from the foods and flavors that surround you…to the lover you embrace.

Insalata Caprese (Buffalo Mozarella & Fresh Tomato Salad)

This salad is named for the island of Capri, that most idyllic and romantic spot off of the southern coast of Italy, so named for the milky soft buffalo mozarella that originated in the Amalfi Coast region. Fresh mozarella cheese is tangy and soft, a perfect foil to the sweet cherry tomato, and set off by the fresh aromatic basil. This is a salad you'll prepare again and again...

Ingredients: Print Ingredients

8 oz. buffalo (or fresh) mozarella, packed in liquid
1 bunch fresh basil, torn into rough chunks
8 oz. red cherry tomatoes, chopped in half
Extra Virgin Olive Oil
Freshly cracked black pepper


In a small bowl, toss the cherry tomato halves with a splash of olive oil, the basil, and a twist of black pepper and salt. Arrange on a plate, and place thick slices of mozerella over the top. Drizzle a few drops of olive oil over the cheese, and pepper and salt to taste. Garnish with a whole basil leaf.

How To Serve:

A white salad plate is perfect for this salad, accenting the bright red of the tomatoes and green of the basil.

If heirloom tomatoes are in season, substitute thick slices of those in place of the cherry tomatoes.

For a little extra kick and more visual interest, reduce 1/4 cup of good balsamic vinegar and drizzle it over the top. Mmmm...

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