Waiter, There’s Something In My…Ensalada Caprese!
Summertime means salad. I already shared with you about my willingness to cut vegetables and ease of leaving fruit to one side. I adore most vegetables. Salads then are an easy meal for me.
In almost any deli or coffee shop, you can find an Ensalada Caprese and often you can order a Caprese Sandwich. Insalata Caprese literally means salad from Capri and was created in the 1950s at the Trattoria da Vincenzo for regulars out for a light lunch, according to Epicurious. The red, white and green colors represent the colors of the Italian flag. Typically, the tomatoes and mozzarella are sliced and layered with basil leaves to form a salad platter.
In Peru, as well as other Latin countries, a lot of queso fresco is eaten. When driving through the mountains of Peru, it is not unusual to see donkeys with milk canisters tied to their sides. Slowly and steadily, they are taken to a milk collection site. Sometimes that milk is sold to be pasteurized in a larger factory. But each mountain city has a collection point where they make queso fresco by boiling the milk, “cutting” it (I have no idea what the English word is for this!). The cottage cheese like whey is then pressed until blocks of queso fresco are formed.
Understandably, a true Insalata Caprese includes only fresh mozzarella and fresh picked tomatoes. But, here I have adapted the recipe to feature the mild queso fresco and fresh Roma tomatoes. The ingredients form a healthy and delicious combination.