Last night’s dinner creation was not inspired by any restaurant specifically, but my most recent experience eating it was at Schenectady Aperitivo Bistro on State Street. According to Wikipedia:
Insalata Caprese (salad in the style of Capri) is a simple salad from the Italian region of Campania, made of sliced fresh mozzarella, plum tomatoes and basil. It is seasoned with salt, black pepper, and olive oil. Ideally, the mozzarella is di bufala campana, the olive oil is extra virgin from the peninsula of Sorrento and the tomatoes and basil are grown in the full sun of the mezzogiorno.
Well, I’m not exactly what anyone would consider “ideal”, so I used regular cows-milk mozzarella, Vermont hothouse tomatoes, Hannaford brand extra-virgin olive oil (mixed with Balsamic Vinegar and garlic). The basil was grown in Schenectady.
And, I just found this entry on Epicurious.com:
The dressing is always a drizzle of extra-virgin olive oil – only. Vinegar would destroy the delicate flavor of the cheese and is never used. Because this salad is so simple, top-rate ingredients are imperative: Hothouse tomatoes and rubbery processed mozzarella are unacceptable.
Oops! Like I said, obviously not ideal (Epicurious may even stoop so low as to call me a culinary heretic). But, I really thought it was delicious – Wendalicious, I dare say. Enjoy the following photo – a recipe is not necessary, since the photo is self-explanatory.
I recently had a salad such as this as an appetizer at a fine dining restaurant. The tomatoes were chilled, which I felt killed their flavor. It was lightly drizzled with a balsamic reduction, which was nice with the mozzarella. Fun website!