This recipe started out as a classic capressa salad, but I was looking for something a little easier to serve when transporting to a picnic and this is the result.
4-6 large beefsteak tomatoes
12 oz fresh mozzarella cheese
1/4 cup pitted kalamatta olives
1 cup olio fra diavlo
1 loaf chiabatta bread, sliced
1 head garlic, cut in half crosswise, optional
Salt
- Half the olives (you can leave them whole, but I usually give them one cut to make sure there are no pits).
- Cut, seed and dice the tomatoes to 1/2 inch. I usually remove a good bit of the core (if they are in season, it shouldn’t be very much), and the seeds as they tend to water down whatever dish I’m making.
- Cube the mozzarella cheese into about 1/2 dice.
- Combine the tomatoes, cheese and olives in a bowl and add a pinch of salt if you wish. That would depend entirely on how salty your cheese and olives are.
- Add about a cup of the olio fra diavlo and toss. Let this set a couple of hours to macerate.
- When you are ready to serve, grill the bread slices. Optionally, rub the cut head of garlic on the bread
- Spoon the capressa over the bread slices.
Messy. Yum.
Since my husband and I try to limit our carbohydrates, we often have this with grilled italian sausage instead of the grilled bread.
Not as messy. Just as Yum.