I love Insalata Caprese. Tomatoes here are so, so yummy. Traditional Caprese is a little more challenging for my kids to eat, so I just go ahead and make it bite size from the beginning. They love it too!
When making Caprese, you have to (HAVE TO) use real mozzarella. The expensive stuff. The stuff that comes in a container covered with water. If you're feeling really Italian (and like you have a few extra pennies in your pocket), you'll use Buffalo mozzarella.
1 pint cherry tomatoes (or other small tomato), cut in half or quarters, depending on size.
8 oz. mozzarella, cut into similar size as tomatoes
fresh basil (which isn't in the picture because I was out--a sign it is optional, though traditional)
olive oil
sea salt
Intermix the tomatoes and mozzarella on a plate. Top with the basil, cut into thin strips. Drizzle with a little olive oil and then sprinkle fairly liberally with sea salt.
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