Caprese Salad is one of the most loved summer recipes in Italy. Fresh, tasty and colourful, it reminds us of the beautiful sunny days spent by the beach with family and friends.
This recipe has a patriotic meaning in fact its colours reflect those of the Italian flag: green, white and red. The bright green of the basil leaves, the white mozzarella and the intense red of fresh tomatoes perfectly reflect our home country colours.
Simple, quick to make and nutritius, Caprese Salad is the ideal dish for a healty lunch or enjoyed as a sarter for an al fresh summer dinner outdoor. As per many other recipes, you can find a lot of variants. We will share with you the classic Caprese Salad version we love, made with Bull's Heart Tomatoes, Fiordilatte and fresh basil leaves. You can also use buffalo mozzarella if you prefer and the type of tomatoes you like the most, but we recommend to choose large tomatoes for a better result.
Here you will find our step-by-step recipes, while all the ingredients are available at the bottom of the page!
Ingredients (2 serves):
4 bull's heart tomatoes
250g Fiordilatte (cow's milk mozzarella) or buffalo mozzarella
Large handful of basil leaves - to taste
2 or 3 tablespoons of evo oil (make sure you use high quality oil only) - to taste
1 tablespoon of balsamic vinegar
A pinch of Salt
Dried Oregano - to taste
Freshly ground black pepper - to taste
Carefully wash the tomatoes and dry them with some kitchen paper. Cut them evenly into thin slices about 1/2 cm thick. Then cut the mozzarella in slices with the same thickness. Start placing the slices of tomato and mozzarella on a large plate, alternatively.
Add a leaf of fresh basil every 2 or 3 mozzarella slices. Arrange the ingredients to create a circular shape wich reflets the shape of the plate (see picture above).
Tip: if you are using an oval plate, you can layer the tomatoes and mozzarella starting from the sides of the plates and covering the whole surface, always alternating the ingredients.
Once finished, add a pinch of sea salt, dried oregano and some freshly ground pepper. Add a drizzle of evo oil and balsamic vinegar and serve immediately.