Insalata Caprese With Pesto Vinaigrette

Photo: Frank Fariello

Ingredients

1 pound fresh mozzarella cheese sliced ¼" thick

4 ripe tomatoes sliced 1/4" inch thick

1 cup fresh basil leaves

3 tablespoons Parmesan cheese, grated

6 tablespoons extravirgin olive oil

1 salt and freshly ground pepper to taste

2 tablespoons balsamic vinegar

Preparation

On a serving plate alternate slices of mozzarella and tomatoes.

Sprinkle with half of basil.

In a blender or food processor blend basil and all remaining ingredients together until smooth.

Drizzle over salad.

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About

In Italy this salad, which may (or may not) have originated on the isle of Capri, is ubiquitous. It might even be called insalata inescapable since it is served almost everywhere in the country and in exactly the same way. With predictable layers of tomato mozzarella and basil (the red white and green of the Italian flag) it is the "no surprises" dish in the salad category (a tasty, if occasionally taxing, old reliable). Without deviating wildly from expectations but with the intention of calling the taste buds to attention we've extended the role of basil into a full blown pesto style dressing.