I love trying new places to eat. I especially like it when we discover a new recipe that we can replicate at home. Such was the case with the insalata caprese served at Risibisi in Petaluma, California. As presented at Risibisi, this is architectural cuisine at its best – stuff stacked on other stuff.
- One small block of soft mozzarella cheese
- Pesto (we used some store-bought stuff)
- One medium tomato
- Balsamic vinegar
- Mixed greens
Slice the tomato into thick slices and coat with salt and pepper. Lightly roast in a a pan to bring out the flavors. Place the roasted tomato slices on a place and top with mixed greens. Slice the mozzarella block into pieces that will cover the tomato and greens. Put a dollop of pesto on each piece of cheese. Drizzle the balsamic vinegar over the salad.
The image above is the dish as presented at Risibis. When we recreated this at home, we didn’t have mixed greens, so we used romaine lettuce. It worked just as well, and tasted good, but just wasn’t as pretty as what we had at the restaurant.
[tags]insalata caprese, recipe, mozzarella, tomato, pesto, balsamic vinegar[/tags]
2 thoughts on “Mozzarella Tomato Salad – insalata caprese”
That looks so easy and delicious . Thanks for sharing.
Found this recipe on your site, and tried it out last night with dinner. It was delicious, not sure if its the quick roasting of the tomatoes or what, but my husband said to make it again.