Bertucci's Corporation, a casual-dining chain, owns a collection of full-service Italian restaurants that operate under the name "Bertucci's Brick Oven Pizzeria." During the early years of the 21st century there were roughly 80 Bertucci's restaurants scattered throughout the northeastern United States, each of which featured wood-fired brick ovens, which cook hotter than conventional pizza ovens, and served Tuscan-styled food, including gourmet pizzas, salads, soups, seafood, and pasta dishes. Founded in suburban Boston by Joseph Crugnale, Bertucci's expanded quickly during the 1980s and 1990s, growing from a single restaurant in 1981 to a sprawling restaurant chain by the mid-1990s. N.E. Restaurant Co. Inc., Bertucci's owner since 1998, adopted the Bertucci's name in 2001.
Bertucci's Insalata Caprese
Beefsteak Tomatoes 2 lbs (about 4 large)
Fresh Mozzarella 1 lb
Fresh Basil 1/4 cup, packed
Arugula Leaves 1/4 cup, packed
Dried Oregano, crumbled 1/4 tsp
Extra-Virgin Olive Oil 3 tbsp
Sea Salt to taste
Freshly Ground Black Pepper to taste
Wash the basil and arugola well and spin dry.
Slice the tomatoes and the mozzarella ½ inch thick.
On a large platter, arrange tomato and mozzarella slices and basil leaves, alternating and overlapping them.
Sprinkle salad with oregano and arugula and drizzle with oil.
Season salad with salt and pepper.
For this classic summer salad the dressing is simply a drizzle of extra-virgin olive oil. Be careful using vinegar on this salad as it can take away from the delicate flavor of the cheese. Because this salad is so simple, the freshest ingredients make a big difference. And, as an added bonus, it can be prepared in 15 minutes or less.