Fresh mozzarella, Basil, Vine ripened Tomatoes & Salami with A Garlic Balsamic Vinaigrette On Ciabatta Bread
I must have taken a few extra rounds in this boat than most of you because you can literally stick a fork in me and roast me on a spit! Hence this week I'm all about the lighter fare - fresh flavors that are big on taste and light on my best friends - buttah, dear-buttah & more-buttah. I am sure you've met them all but this week and for this week only, they've all been packed off on a little cruise.
Which brings me back to this delightful meal. Insalata Caprese is a wonderfully simple salad from the Italian region of Campania. It is a quintessential summer salad (but we're just going to ignore that one and let our Aussie friends have a little fun) using the best of Nature's bounty - vine ripened tomatoes, fresh aromatic basil leaves, fresh buffalo mozzarella, olive oil, salt and pepper.
Such a description is all I need to gobble up a plate. However, my boys tend to view this salad as an invitation to play with their food - one announcing that he doesn't like fresh tomatoes, the other eating only the tomatoes and nibbling on the rest, leaving behind a plate full of half eaten bits, unfit for further consumption.
Mr. Hubby looking forlorn at the sight of a plate with only tomato, cheese and herbs goes What! no meat?
And it is so that I learned that the Panini Grill is a girl's best friend. Pull that sucker out from the cabinet and whatever I put on it, as long as it's between 2 layers of artisan bread, gets eaten up with never a peep!
In this case, I've taken all the ingredients of Insalata Caprese, added some thinly sliced hard salami, nestled it in a balsamic vinaigrette with garlic cloves and what you end up with is a plateful of Ooohh......