Recipe Links
Basil Oglio Fra Diavlo Black Pepper and Fennel Shortbread Crackers Bleu Bacon and Italian Burgers Blueberry Almond Crumble Pie Braised Beef Short Ribs Breakfast Sausage Butter Pecan Shortbread Cookies Buttermilk Pancakes California Grilled Artichokes Capressa Fra Diavlo Cherry Garcia Icecream Cherry Sangria Chicken and Polenta Chicken Cacciatore Chicken Vegetable Soup with Broccoli Rabe Chocolate Cake with Chocolate Ganache Frosting Chocolate Sparkle Cookies Christmas Shortbreads Classic Hummus Coconut Cake Coq Au Vin Wine Braised Chicken Cranberry Orange Crumb Cake Cream Corn and Lima Bean Succotash Cream of Crab and Corn Soup Devishly Chewy Brownies Eggplant Parmesan Fetticini Alfredo with Bacon and Peas Fusilli a la Vodka Sauce Ginger Chocolate Spice Cookies Gnocci with Broccoli Rabe and Sausange Gramma Daly's Cole Slaw Grilled Beef Tenderloin with Blue Cheese Butter Grilled Swordfish Hazelnut Biscotti Cookies Heavenly Blondies Homemade Italian Sausage Homemade Sauerkraut Hot Artichoke Dip Italian Meatballs Lasagna Bolonase with Ragu Sauce Little Sister's BBQ Ribs Molten Chocolate Cake Olio fra diavlo pasta salad Pumpkin Gingerbread Cake Quiche (Sans the Lorraine) Red Velvet Cake Seafood Francaise Shaved Brussel Spouts & Polenta Cake Slow Cooker Thai Pork and Coconut Rice South Florida Fish Stew Spagetti ala Olio Aglio and Pepperoncino Spiced Pear and Cranberry Chutney Steak Braciole Sunday Tomato Sauce Sweet Potato Corned Beef Hash Swordfish Oreganade Teriyaki Pork Tenderloin and Spicy Thai Peanut Sauce The White House Maryland Crab Cakes Tomato Bisque with Chichen and Rice Turkey Paprikash Soup Walnut Shortbread Christmas Cookies White Bean Pasta Fagioli

Better ingredients, better technique, better results.

Entries in Capressa Fra Diavlo (1)


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

  • 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.