Caprese Salad - Insalata Caprese
Every time I step into an Italian restaurant, I find myself irresistibly drawn to the Caprese salad—or insalata Caprese, as the Italians call it. There’s something about this dish that captivates me every time. Maybe it’s the simplicity, or perhaps it’s the beautiful representation of the Italian flag with its vibrant trio of green, white, and red. Whatever it is, Caprese salad has my heart.
At its core, Caprese salad is a celebration of three simple ingredients: mozzarella, tomato, and basil. But not just any mozzarella will do—oh no, we’re talking about the creamy delight that is buffalo mozzarella. This Italian cheese, made from water buffalo milk, is semi-soft and incredibly moist. According to Wikipedia (yes, I did a bit of a deep dive!), mozzarella is traditionally crafted from domestic water buffalo milk. It involves a meticulous process where the milk is ripened with thermophilic bacteria, curdled with rennet, and eventually stretched into the silky texture we know as pasta filata.
To make a truly standout Caprese salad, sourcing the best quality mozzarella and tomatoes is crucial. Typically, the mozzarella and tomatoes are sliced and arranged in alternating layers, with fresh basil tucked in between. But, for a bit of a twist, I like to keep the mozzarella whole, letting it take centre stage—after all, it is the star of the show! 😉
And let’s not forget the dressing—just a drizzle of high-quality extra virgin olive oil. Trust me, the better the olive oil, the more this simple salad will sing.
As autumn approaches, with shorter days and a hint of chill in the air, I’m all about savouring every last bit of late summer. This refreshing, no-fuss Caprese salad is the perfect way to do just that. It’s light, it’s delicious, and it’s a beautiful reminder of summer’s lingering warmth.
Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 4 persons
Ingredients:
4 tomatoes, sliced
4 buffalo mozzarella, sliced
a big handful of basil leaves, roughly chopped (if liked)
20 pitted black olives
3-4 tbsp extra virgin olive oil
freshly ground black pepper and sea salt
Method:
Arrange the sliced tomato on each individual plate. Place the whole mozzarella in the middle. Divide the basil leaves and pitted black olives amongst all plates. Drizzle the extra virgin over and season with black pepper and sea salt. Serve at room temperature.
