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Insalata Caprese

Serves 4 to 6 Salad vegetarian, Salads

Insalata Caprese

Insalata Caprese hails from the sun-drenched region of Campania, a place where simplicity meets the bounty of the land. This dish is a celebration of summer, best enjoyed when tomatoes are at their ripest and the mozzarella is as fresh as a morning breeze. In Campania, it's not just a salad; it's a staple that graces tables from casual family lunches to leisurely dinners under the stars.

The essence of Insalata Caprese lies in its balance of textures and flavors. The juicy sweetness of ripe tomatoes, creamy mozzarella, and the peppery kick of basil meld together under the generous drizzle of good olive oil. A hint of aged balsamic vinegar adds depth, while flaky sea salt elevates each bite. Serve it with a confident hand, knowing that its beauty lies in its honest simplicity.

Ingredients

  • 4ripe tomatoes — thickly sliced
  • 400 gfresh mozzarella — sliced
  • 1 bunchbasil leaves
  • 4 tbspextra virgin olive oil
  • 1 tbspaged balsamic vinegar
  • to tasteflaky sea salt

Method

  1. Begin by selecting 4 ripe tomatoes. Rinse them under cool water and pat dry with a clean kitchen towel. Using a sharp knife, slice the tomatoes into even rounds, about 1 cm thick. Arrange these slices on a large serving platter, leaving space for the mozzarella and basil.
  2. Take 400 g of fresh mozzarella and drain any excess liquid. Slice the mozzarella into rounds of similar thickness to the tomatoes. Place the mozzarella slices on the platter, alternating them with the tomato slices to create a visually appealing pattern.
  3. Pick fresh basil leaves from the bunch, choosing the larger, vibrant green ones. Gently wash and pat them dry. Tuck whole basil leaves between the layers of tomato and mozzarella, ensuring each bite will have a hint of basil aroma.
  4. Sprinkle flaky sea salt over the entire salad. Use your fingers to distribute the salt evenly, enhancing the natural flavors of the tomatoes and mozzarella. Allow the salad to stand for a few minutes, letting the salt draw out the juices from the tomatoes and mingle with the cheese.
  5. Drizzle 4 tablespoons of extra virgin olive oil generously over the salad. The oil should coat each slice, adding a rich, fruity flavor. If desired, add a few drops of aged balsamic vinegar for a touch of sweetness and acidity, but be careful not to overpower the delicate flavors.
  6. Serve the Insalata Caprese at room temperature. This allows the mozzarella to remain soft and the basil to release its fragrant aroma. Enjoy the simplicity and freshness of this classic Italian dish.
Cover of Authentic Italian Cuisine
From the cookbook

Authentic Italian Cuisine

This recipe is from Authentic Italian Cuisine by Yassine Sbiti — the Italian volume in the ComidaTime International Cuisines series.

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