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Entries in Capressa Fra Diavlo (1)

Tuesday
Aug162011

Capressa Fra Diavlo (Tomato, Basil, Mozzarella Salad)

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.