Caprese salad originates from the south of Italy – the island of Capri, where the dish has local heritage status. In all establishments, it is prepared according to the classic recipe from selected products. It’s probably hard to find a person who doesn’t love tender, creamy mozzarella. And if you complement this cheese with juicy ripe tomatoes and spicy basil, you will get a quick dish that can be served as an appetizer or as a light treat for dinner. Friends, today we share with you the secrets of making Caprese. It will be very tasty!
Ingredients: tomatoes (medium size) – 3 pcs., mozzarella cheese (medium size balls) – 250 g, extra virgin olive oil to taste, salt to taste, ground pepper mixture to taste, green basil – 1 sprig.
Cooking method:
- Wash and dry the tomatoes, cut them into slices 0.5–1 cm thick.
- Cut the mozzarella into slices the same thickness as the tomatoes.
- Place tomato and mozzarella slices alternately, slightly overlapping, on a flat plate.
- Tear the leaves from the basil sprig and place them between the cheese and tomatoes.
- Drizzle the salad with olive oil, and sprinkle with freshly ground pepper mixture and salt. Bon appetit!
On a note
- To make the salad truly tasty, use ripe tomatoes for its preparation. The most suitable tomatoes for caprese are the oxheart variety.
- In Italy, Caprese is prepared with mozzarella di bufala, but regular cow’s milk mozzarella will also work for this salad.
- Olive oil should be taken exclusively from Extra Virgin of the highest grade, cold-pressed. It should exhibit a specific aroma of olives, and the color should be slightly herbal.