Insalata Caprese

About Insalata Caprese

Ingredients

• Bread 1 loaf
• Tomatoes, blanched and diced 4 cups
• Lettuce 2 to 3 leaves
• White onions, thinly sliced 1 cup
• Black peppercorns, crushed to taste
• Sea salt to taste
• Borges extra virgin olive oil 4 tbsps
• Black olive slices 1 tsp
• Fresh basil leaves 7 to 8
• Bocconcini mozzarella cheese 3 cups
• Pesto sauce 2 to 3 tbsps
• Balsamic vinegar 2 tsps

How to Make Insalata Caprese (Stepwise Photos)

Method

1. Thickly slice the bread loaf and toast them on a non-stick pan.
2. Take tomatoes in a mixing bowl. Add torn lettuce leaves and onions.
3. Add black pepper, sea-salt, 3 tbsps extra virgin olive oil, black olives and basil leaves and toss.
4. Dab some extra virgin olive oil on the bread toasts.
5. Dice the Bocconcini Mozzarella cheese and put in a bowl. Add pesto and balsamic vinegar and toss.
6. Arrange the bread toasts on a serving platter, top them with the salad and Bocconcini mozzarella cheese and serve immediately.

Additional Tips and Tricks

About chef

Chef Shailendra Kekade

Host of the show Style Chef on FOOD FOOD channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps