Insalata
Caprese
Tomato, mozzarella & basil salad
Ripe tomatoes, fresh mozzarella and basil make a cool Campanian salad, dressed simply with olive oil and a little salt.
Tomatoes, mozzarella & fresh basilRipe tomatoes,
cool mozzarella.
Insalata caprese puts fresh mozzarella and ripe tomatoes at the center of the plate. Basil leaves add fragrance and olive oil carries their flavor across the slices. With no cooking to change the ingredients, the tomatoes’ ripeness and the cheese’s texture are easy to notice.
The name connects the salad with Capri in Campania, but it is served far beyond the island. Buffalo-milk mozzarella gives a rich, tangy result; cow’s-milk mozzarella makes a milder version. It works as an antipasto or a light meal, with bread served alongside if you want something more substantial.
Explore by food: Vegetables & cheese
At the table: Antipasti · Contorni.
Let’s make insalata caprese.
Slice and dress just before serving, so the tomatoes keep their texture.
Four starter portions.
What you’ll need
- 600 gripe tomatoes
- 400 gfresh mozzarella, drained
- 15basil leaves
- 3 tbspextra-virgin olive oil
- ½ tspfine salt, or to taste
- ¼ tspblack pepper
Buffalo-milk or cow’s-milk mozzarella both work. The recipe has no balsamic dressing; add one only as a personal variation.
How to make it
- 01
Slice the ingredients
Cut tomatoes and drained mozzarella into slices about 5 mm thick. Blot any excess moisture from the cheese.
- 02
Arrange the salad
Alternate tomatoes and mozzarella on a platter, tucking basil leaves between them.
- 03
Dress and serve
Drizzle over olive oil and add salt and pepper immediately before serving.
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