Salads
Insalata Caprese
Ingredients
- 4 large ripe tomatoes, sliced
- 250 g (9 oz) fresh buffalo mozzarella, sliced
- 20 fresh basil leaves
- 4 tbsp extra virgin olive oil
- 1 tsp flaky sea salt
- Freshly ground black pepper, to taste
Method
- Arrange alternating slices of tomato and mozzarella on a serving platter.
- Tuck fresh basil leaves between the slices.
- Drizzle generously with olive oil.
- Season with flaky salt and black pepper just before serving.
Introduction: Named after the island of Capri, this salad's red, white and green colours are said to echo the Italian flag.
Cultural Background: Named after the island of Capri, this salad's red, white and green colours are said to echo the Italian flag. It relies entirely on the quality of its three main ingredients — ripe tomatoes, fresh buffalo mozzarella and fragrant basil — making it a showcase dish of Campania in high summer.
Tips: Serve at room temperature, never chilled straight from the fridge, so the flavours are at their fullest. Use the ripest tomatoes and freshest mozzarella you can find — this dish is only as good as its ingredients.
Variations: Add a drizzle of aged balsamic for a modern twist (not traditional but popular). Naturally vegetarian; for vegan, substitute a plant-based fresh mozzarella alternative.
Storage: Best eaten immediately; does not store well once assembled.
Reheating: Not applicable; served cold/room temperature.
Nutrition: Per serving: approx. 280 kcal, 14 g protein, 22 g fat, 8 g carbohydrate, 5 g sugar.
FAQs:
Q: Why buffalo mozzarella specifically?
A: Its creamier texture and tangier flavour compared to cow's milk mozzarella is considered essential to an authentic Caprese.
Q: Can I add oregano?
A: Traditional Caprese uses only fresh basil, though some southern variations include a pinch of dried oregano.
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