Insalata Caprese
Insalata Caprese is a bright, juicy salad of ripe tomatoes, milky fresh mozzarella, fragrant basil, and fruity extra-virgin olive oil. The best version is simple and balanced: sweet tomatoes, creamy cheese, clean salt, and no heavy dressing to hide the ingredients.
Nutrition · per serving
Ingredients
6 itemsTomato, mozzarella and basil layers
Olive oil finish
Tips
- •Use the ripest tomatoes you can find; room-temperature tomatoes have much better flavor than chilled ones.
- •For the most authentic result, use mozzarella di bufala or high-quality fior di latte.
- •Avoid balsamic glaze for a classic Caprese; it can overpower the delicate mozzarella and basil.
- •Serve with crusty bread if desired, though the salad itself is naturally gluten-free.
Steps
- 1
Wash and dry the tomatoes and basil leaves. Drain the mozzarella well and pat it dry with kitchen paper; this prevents the salad from becoming watery.
600 g ripe tomatoes250 g fresh mozzarella20 g fresh basil leaves - 2
Slice the tomatoes into 5–7 mm rounds. Slice the mozzarella into similar thicknesses so each bite has a balanced amount of tomato and cheese.
600 g ripe tomatoes250 g fresh mozzarella - 3
Arrange the tomato and mozzarella slices on a serving plate, overlapping them slightly. Tuck the basil leaves between the slices rather than chopping them, which keeps their aroma fresh and avoids bruising.
600 g ripe tomatoes250 g fresh mozzarella20 g fresh basil leaves - 4
Drizzle evenly with the extra-virgin olive oil, then season with the sea salt and black pepper. Salt just before serving so the tomatoes stay juicy but do not release too much liquid.
30 ml extra-virgin olive oil2 g fine sea salt1 g freshly ground black pepper - 5
Let the salad stand for 2 minutes at room temperature, then serve immediately. The tomatoes should taste sweet and juicy, the mozzarella cool and creamy, and the basil fragrant.
Origin & History
Insalata Caprese comes from the island of Capri in Campania and is traditionally associated with the colors of the Italian flag: red tomato, white mozzarella, and green basil. It became popular in the 20th century as a simple summer dish celebrating high-quality local produce, especially tomatoes and mozzarella from southern Italy.
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