Caprese Salad (Insalata Caprese)

An eternal classic of Italian cuisine

Caprese Salad (Insalata Caprese)

Caprese salad is more than just a dish: it’s a Mediterranean icon, symbolizing simplicity, freshness, and Italian identity. Born on the island of Capri in the Gulf of Naples, it celebrates typical Campanian ingredients.

Its origin dates back to the 1920s, reportedly as a tribute to Italy: its colors – red (tomato), white (mozzarella), and green (basil) – mirror the Italian flag.

One popular story says it was first served at the Hotel Quisisana in Capri as a patriotic dish for visiting artists and intellectuals. By the 1950s, it had become popular throughout Italy.

🍽️ Serves: 4 ⏲️ Time: 15 minutes

🧺 Ingredients:

• 4 ripe tomatoes (such as "Cuore di Bue" or "Perini")

• 400 g buffalo mozzarella DOP

• Fresh basil leaves

• Extra virgin olive oil (preferably Campanian)

• Sea salt

• Black pepper (optional)

🥣 Instructions:

1. Wash and dry the tomatoes, then slice into 0.5 cm rounds.

2. Slice the mozzarella to the same thickness, drain excess whey on paper towel.

3. On a serving plate or individual plates, alternate tomato and mozzarella slices, slightly overlapping.

4. Add fresh basil leaves between the slices.

5. Drizzle with olive oil and sprinkle coarse sea salt. Add pepper if desired.

💡Tips:

• Serve with rustic bread or bruschetta.

• For an extra touch, add a drizzle of balsamic vinegar or dried oregano, though the traditional version doesn’t include them.

• Perfect as an appetizer, side dish, or a light summer main.