The Caprese Salad with tomato and mozzarella is a cold summer appetizer, from Campanian cuisine made with tomato, mozzarella, extra virgin olive oil, oregano and basil, also great as a main or second course. Fresh, Very Quick and above all Summer, the Caprese salad with tomato and mozzarella is a simple, complete dish with unique goodness, that is prepared in a few minutes and is ideal in summer because it requires no cooking. This is a recipe of Campanian origin, in particular from Capri, from which the name caprese derives — a traditional dish that in its original version is made with only two ingredients: mozzarella and tomato, but of exceptional quality. Likewise the extra virgin olive oil used to dress it must be really good. For caprese you should use fiordilatte, but alternatively buffalo mozzarella sliced or in small balls will also work. Now let’s go to the kitchen and discover how to make the real caprese, but first I remind you that if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).
Ingredients:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn
Ingredients to make the Caprese salad
- 4 tomatoes (fiascone quality (large round), classic round, oxheart (beefsteak) salad tomatoes)
- 7 oz buffalo mozzarella (very fresh or fiordilatte (about 200 g))
- to taste salt
- to taste extra virgin olive oil
- to taste oregano
- to taste basil (fresh)
Tools
- Cutting board
- Plate
- Knife
Preparation
Wash and thoroughly dry the tomatoes with a paper towel, then slice them about 1/4 inch thick with a sharp knife. Slice the mozzarella in the same way and pat it dry with paper towels to remove excess moisture. Assemble the plate by laying basil leaves on the bottom and alternating slices of tomato and mozzarella on top; garnish with a few basil leaves and dress with salt, oregano, olive oil and more basil just before serving.
Storage and tips
Serve immediately and consume right away.
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