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Caprese Salad, or Insalata Caprese, is the embodiment of Italian simplicity and elegance. Originating from the island of Capri, this dish is a celebration of fresh, quality ingredients and perfect balance.
The classic combination of ripe tomatoes, creamy mozzarella, fragrant basil, and a drizzle of olive oil creates a dish that’s as refreshing as it is satisfying.
Whether served as a starter, side, or even a light meal, Caprese Salad is a dish that speaks to the heart of Italian cuisine, simple, fresh, and full of flavour.
What Is Caprese Salad?
Caprese Salad is a minimalist dish that relies on the freshness of its ingredients. Traditionally, it’s made with thick slices of ripe tomatoes and fresh mozzarella, laid out in alternating layers and topped with basil leaves.
The salad is dressed with nothing more than extra virgin olive oil, and occasionally a touch of salt and pepper. Some variations may include a drizzle of balsamic reduction for added sweetness, but the classic version relies purely on the natural flavours of the ingredients.
Ingredients and Taste
The quality of the ingredients is crucial to making a good Caprese Salad. Tomatoes should be ripe and juicy, preferably heirloom or vine-ripened varieties that burst with sweetness.
Fresh mozzarella, either buffalo (mozzarella di bufala) or cow’s milk (fior di latte), adds a delicate creaminess to balance the acidity of the tomatoes. The basil provides a fresh, herbal note, while the olive oil ties everything together with its fruity richness.
A light sprinkling of sea salt and freshly cracked black pepper can be added to enhance the natural flavours. Every bite is a harmonious blend of sweet, creamy, and aromatic, with the olive oil adding depth and a slight peppery finish.
The simplicity of the dish doesn’t detract from its sophistication. The tomatoes offer a vibrant juiciness that contrasts perfectly with the soft mozzarella, while the basil brings brightness to the plate.
When done right, Caprese Salad is a perfect example of how a few well-chosen ingredients can create something far greater than the sum of its parts.
A Taste of History
Caprese Salad’s origins are tied to the island of Capri, off the coast of Naples, and its name reflects this birthplace. Legend has it that the dish first became popular in the early 20th century as a patriotic tribute to Italy, with the red, white, and green colours representing the Italian flag.
The dish is often seen as a reflection of Italy’s post-World War I values, celebrating simplicity and the pride of local ingredients.
Caprese Salad also speaks to Italy’s long-standing tradition of cucina povera, or “poor kitchen” cooking, which emphasizes fresh, seasonal ingredients rather than elaborate techniques.
With roots in both the coastal and countryside areas of southern Italy, the salad is a nod to Italy’s agricultural heritage. It’s a dish that’s as easy to prepare as it is elegant, making it a staple in homes and restaurants alike.
Italian Caprese Salad Recipe
Serves: 4 people
Ingredients:
- 4 ripe tomatoes (preferably vine-ripened or heirloom)
- 250g fresh mozzarella (buffalo mozzarella or fior di latte)
- Fresh basil leaves (about 20-25 leaves)
- Extra virgin olive oil (4 tbsp)
- Sea salt (to taste)
- Freshly ground black pepper (to taste)
- Balsamic reduction (optional, for garnish)
Directions
To begin, gather all your ingredients and ensure they are at room temperature. Tomatoes and mozzarella both release their full flavours when not chilled, so allow them to sit out for about 30 minutes before preparing the salad. This enhances the taste and texture of the dish.
Carefully wash the tomatoes and pat them dry with a clean towel. Slice the tomatoes into thick, even slices—around 1/4 inch (0.6 cm) thick. Try to keep the slices uniform for a balanced presentation. Set the slices aside on a plate, making sure to capture any juices that may escape.
Next, slice the fresh mozzarella into similar 1/4 inch slices. If you are using buffalo mozzarella, it may be slightly more delicate and softer, so handle it gently to prevent it from tearing. Place the slices on a separate plate, ready for layering.
Arrange the salad by alternating slices of tomato and mozzarella on a large serving platter or individual plates. Start with a tomato slice, followed by a mozzarella slice, and repeat this pattern. Overlap them slightly for a visually appealing presentation.
Once the tomatoes and mozzarella are arranged, tear or gently place the fresh basil leaves on top of and between the layers. Basil not only adds a burst of fresh flavour but also enhances the dish visually with its vibrant green colour. Use whole leaves or tear larger ones in half to distribute the flavour more evenly.
Drizzle the extra virgin olive oil evenly over the entire salad. Use a high-quality olive oil, as this is one of the essential flavour components. The oil should lightly coat the tomatoes and mozzarella, adding a rich, fruity note to each bite.
Season the salad with sea salt and freshly ground black pepper. Be mindful of the amount of salt, especially if the mozzarella is already on the salty side. Freshly ground black pepper adds a subtle kick that balances the sweetness of the tomatoes and the creaminess of the cheese.
For a finishing touch, you can drizzle a small amount of balsamic reduction over the salad, though this is optional. While not part of the classic Caprese Salad, the sweetness of balsamic reduction can complement the dish nicely. Serve the salad immediately, paired with crusty bread or as a light appetizer.
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