Name: Caprese salad: tomato and mozzarella
Total time: 15 min
Cuisine: Italian
Ingredients: 4 tomatoes (large and ripe); 350 g mozzarella; basil leaves (to taste); olive oil (extra virgin); balsamic; salt (to taste); pepper (black, to taste)

Method

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Preparation

Wash the tomatoes and slice them about 0.5 cm thick.
Cut the mozzarella into slices of the same thickness.

Arranging

Arrange alternating, overlapping tomato and mozzarella slices on a large plate or platter.

Garnishing

Scatter fresh basil leaves over them.
Drizzle generously with extra virgin olive oil.
Drizzle balsamic glaze over the salad for sweetness and depth.
Season with salt and freshly ground black pepper.

Serving

Serve immediately, preferably at room temperature to bring out the flavours.

Background

Variations Peel the tomatoes for a finer flavour and finish. Add toasted pine nuts and some green pesto. Add sliced red onion or olives for extra flavour and texture. Try different types of tomatoes for a colourful, flavourful variation. Try burrata instead of mozzarella, adding Parmesan cheese if desired. Turn it into a main-meal salad by adding one or a combination of the following: bread (ciabatta, …), pasta (farfalle, …), meat (chicken). Origin The name “Caprese” in Caprese salad refers to the island of Capri, off the coast of Naples in Italy. The salad is named after this island because it was invented there or became very popular there. The colours of the salad – red, white and green – are also the colours of the Italian flag, which contributes to national pride in this dish. It is also said that Caprese salad was specially created to attract tourists with an appealing presentation reflecting the Italian flag. Whatever the case, this simple combination of ingredients is an enduring symbol of Italian cooking, appreciated worldwide for its fresh flavours. Images on this page were carefully created with the help of AI.