Purportedly from the island of Capri (hence Caprese), the Italian salad is deservedly famous. However, I often make a Greek variation of it using feta instead of mozzarella, and lemon juice instead of vinegar. This verrine is a deconstruction of my Greek Caprese salad. Try this at a summer brunch or as the lead-in to a summer barbecue feast.
Makes 4 verrines
2 cups chopped fresh tomatoes, seeded
3 tablespoons olive oil
Juice of 3 limes
3 tablespoons coarsely chopped basil
1 cup peeled cucumbers, chopped
1 cup coarsely crumbled feta cheese
Salt and black pepper, to taste
Lime wedges, for garnish
In a small bowl gently combine drained chopped tomatoes with 1 tablespoon olive oil, 1/4 of lime juice and basil.
In another small bowl, combine chopped cucumbers with 1 tablespoon olive oil and 1/4 of lime juice.
In a third small bowl, combine the feta with 1 tablespoon olive oil and 1/4 of lime juice.
Allow all three bowls to marinate for 15 minutes, then drain.
Layer 1: Distribute half of chopped tomatoes among glasses.
Layer 2: Top tomatoes with cucumbers.
Layer 3: Layer feta on top of cucumbers.
Layer 4: Top each verrine with remaining tomatoes.
Garnish each glass with a lime wedge.
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