Insalata Caprese

maren ellingboe

The first time I ever had this salad was when I was 16 and traveling in Italy with my family. I vividly remember sitting in a small trattoria in Vernazza, the bright red tomatoes bursting with flavor in my mouth, their sweet juices offset by the creamy mozzarella and sharp basil. Of course, I had eaten raw tomatoes before, but had never liked them much. But there was something about this combination of flavors that changed my mind for good, and since then I have loved tomatoes in salads, pastas, even plain with a little salt. Be sure to only use the best tomatoes you can find — this is not a salad for winter, since there are only a few flavors it really gives them a chance to shine.

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