Insalata Alla Naples 15 Recipe
Make Insalata Alla Naples 15 Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetables & Herbs
Dressing
Finish & Garnish
Method
Prepare produce
- 1
Slice tomatoes and mozzarella
Wash tomatoes and pat dry. Slice tomatoes into 1/4- to 1/2-inch thick rounds. Drain fresh mozzarella on paper towels and slice into similar-thickness rounds. Arrange slices on a large platter, alternating tomato and mozzarella if desired or leave in separate clusters for a rustic look.
- 2
Prepare onion and basil
Peel and thinly slice the red onion into very thin half-moons. If you want a milder onion flavor, soak the slices in cold water for 5 minutes, then drain and pat dry. Tear basil leaves by hand into medium pieces and scatter over the tomatoes and mozzarella. If using arugula, spread it as a base under the tomato/mozzarella arrangement.
Make dressing
- 3
Emulsify dressing
In a small bowl or jar combine the red wine vinegar, fresh lemon juice, Dijon mustard, honey and minced garlic. Whisk (or shake in a jar) to blend. Slowly stream in the 4 tbs extra-virgin olive oil while whisking to emulsify. Season with sea salt and freshly ground black pepper. Taste and adjust acidity or salt: add an extra 1/2 tbs olive oil if too sharp, or a pinch more honey if too tart.
Assemble & finish
- 4
Dress the salad
Right before serving, spoon or drizzle the dressing evenly over the arranged tomatoes, mozzarella and basil (and arugula if used). Use only as much as needed to lightly coat — you may not need the entire dressing depending on preference; start with about three-quarters and reserve the rest.
- 5
Season and garnish
Finish with a light drizzle (1 tsp) of extra-virgin olive oil and, if using, 1 tsp aged balsamic over the top for sweetness and depth. Sprinkle a final crack of black pepper and, if desired, a tiny pinch of flaky sea salt. Serve immediately at room temperature.