Caprese salad (Insalata Caprese)

Caprese salad (Insalata Caprese) was created on the island of Capri in the Bay of Naples in the Campania area. This dish is a classic representative of Italian cuisine and is one of the easiest and lightest dishes.

How to make Caprese salad?

The primary components of the dish are fresh tomatoes, mozzarella, and basil. In Pellegrino Artusi’s book “Science in the Kitchen and the Art of Eating Well,” there is a recipe for Caprese salad that involves slicing the tomatoes into thin pieces and arranging them on a plate. Then a piece of mozzarella is placed on each tomato slice and drizzled with olive oil and sprinkled with fresh basil.

Caprese salad is one of Italy’s most popular appetizers, and it’s often served as an aperitif or snack on a hot day. It’s known for being simple and fresh, making it a go-to dish in hot summer weather.

The classic Caprese salad recipe is as follows:


4 fresh tomatoes 8 ounces of mozzarella 1/4 cup of fresh basil leaves 2 tablespoons of olive oil Salt and freshly ground black pepper Instructions:

Slice the tomatoes into thin pieces and arrange them on a plate. Slice the mozzarella into thin slices and distribute them among the tomato slices. Drizzle olive oil on top of the mozzarella and tomatoes. Sprinkle fresh basil, salt, and pepper to taste. Allow the dish to sit for a bit to allow the ingredients to combine and soak up each other’s flavors. Serve Caprese salad at room temperature.

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