This may be slightly tenuous for some of you, but this was my lunch today.
Some will recognise it as an Insalata Caprese, or Caprese salad: sliced, ripe tomatoes, mozzarella cheese, and fresh basil torn into pieces. In Italy – famous as the land of lovers – they serve it with a drizzle of olive oil and a sprinkling of good, aceto balsamico di Modena. Insalata Caprese is somewhat of a national dish, since it is composed of all the colours of the Italian flag: green, white and red.
I skipped that balsamic vinegar and the oil today because my acid reflux is playing up a tad, but otherwise it’s authentic.
It’s a starter dish which I often choose in Italy, even when it’s not actually on the menu, because it’s simple, and I know I can eat it, unlike some of the fancy concoctions they are apt to serve, like delicate ravioli (contains egg), or gamberoni (which I’m always nervous about because although I can eat shellfish I worry that it’s been stored next to fish I can’t eat, or cooked in the same oil), or various culinary delights of a spicy nature.
Luckily for me, I am a lover of simple dishes like this, especially when they contain cheese and basil.