Scorpacciata is a term that means consuming large amounts of a particular local ingredient while it's in season. It's a good way to eat.
You're clicking around on the internet, so you're probably not eating a Caprese salad right now. That's too bad. Let's fix it.
Yes, it's summertime and plenty of fresh vegetables are in season and surely salad-worthy. Fine. No one ever said a grown man or woman couldn't have two (2) separate and unrelated salads at a meal. Just make sure one of them doesn't have any basil, mozzarella or tomatoes in it, because you'll need all of that for this dish.
Stack the tomato with slices of fresh (not pre-shredded, not waxy, not packaged as "pizza cheese") mozzarella, layer on a few fresh basil leaves and anoint with the nicest olive oil you can get your paws on. Flick the whole mess with a bit of balsamic vinegar if you so desire, cover and let the flavors meld for anywhere from 15 minutes to a few hours, then serve.
You could indeed pop your Insalata Caprese in the fridge while you're waiting if you're feeling weird about leaving cheese out, but that's your call. If you do, just make sure to bring it back down to room temperature. No one likes stiff cheese.
If you'd care to get a tad more rambunctious with your Caprese making, sidestep the stacking. Cut the tomatoes and rip the mozzarella into ragged chunks and place them in a bowl. Tear the basil leaves, or take a few extra seconds to stack a few, roll them tightly and chop across the bundle to make delicate ribbons.
Look at you! You just did a fancy chiffonade without breaking a sweat. Make sure you mention that to any guests with whom you may be sharing your bounty.
Scatter the basil atop the tomatoes and cheese, and toss it all with olive oil and the chunkiest salt you can muster. Let it loll in the bowl as long as you can stand it, and then shovel that salad into your mouth like a hungry bear.
You may also show a modicum of restraint and drizzle some thick bread in olive oil, toast it on a griddle or in a 450°F oven, score it with a knife, rub some garlic all over one side and slop a bunch of that salad over top. Now, you're a highfalutin Caprese bruschetta maker and should probably have your own daytime cooking show where you ride around Campania on a Vespa and say "Ciao!" to people and chiffonade things.
And that's the chow you should have right now.
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