So simple and elegant the Insalata Caprese is, no? I simply love diving into this classic salad straight from the Campania region of Italy, and this year's crop of Virginia's own
Hanover tomatoes has elevated the easy insalata to new heights. Maybe it's the beauty of a good summer drought that made our 2011 tomatoes so strikingly sweet and acidic, but whatever the mystery conditions are, I'll say this, they're equally tasty sandwiched between two slices of white bread spread with a couple of tablespoons of
Duke's mayo as they are beautifully layered between fresh basil and mozzarella.
So, take your pick on how to maximize the last of this year's bounty, but if you decide to tackle the Caprese, here are a few basics to make this already simple salad even better (as if that's possible).
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