Classic Caprese Salad

About This Recipe

Caprese Salad is the purest expression of Italian culinary philosophy: when ingredients are exceptional, the cook's job is to stay out of the way. Named after the island of Capri in the Bay of Naples, the insalata caprese reportedly represents the colours of the Italian flag — red tomatoes, white mozzarella, green basil. Simple, beautiful, perfect. The recipe has almost nothing in it, which means every component must be the best available. Real buffalo mozzarella — mozzarella di bufala Campana DOP, made from the milk of water buffalo in Campania and Lazio — is softer, creamier and more complex than cow's-milk fior di latte. It pulls apart in wet, milky strands and has a slight tang that is addictive. Use it at room temperature, never cold: the cold mutes its flavour and makes it rubbery. Tomatoes must be ripe to the point of almost overripe — supermarket winter tomatoes produce a poor Caprese. Heirloom varieties, vine-ripened San Marzano, or any locally grown summer tomato at peak season are the correct choices. Olive oil must be extra-virgin and fresh, with grassy, peppery notes. Season generously with flaky sea salt. This salad is perfection between June and September; outside of tomato season, consider a different dish entirely.

Ingredients

Serves 4

• 400 gbuffalo mozzarella (mozzarella di bufala)(or fior di latte, at room temperature)
• 500 gripe tomatoes(heirloom, vine-ripened or beefsteak varieties)
• 1 large bunchfresh basil leaves
• 4 tbspextra-virgin olive oil(best quality available)
• 1 tspflaky sea salt(Maldon or fleur de sel)
• ½ tspfreshly cracked black pepper
• 1 tbspaged balsamic vinegar(optional — purists omit this)

Instructions

1. 1

   Bring to room temperature

   Remove mozzarella from the refrigerator at least 30 minutes before serving. Cold mozzarella has muted flavour and a rubbery texture.

   This single step dramatically improves the flavour of the salad.

2. 2

   Slice tomatoes and mozzarella

   Slice tomatoes and mozzarella to roughly the same thickness — about 1 cm (½ inch). Tear mozzarella by hand for a more rustic, restaurant presentation rather than slicing cleanly.

3. 3

   Arrange

   Arrange alternating slices of tomato and mozzarella on a platter or individual plates, overlapping slightly. Tuck fresh basil leaves between the slices.

4. 4

   Season and dress

   Drizzle generously with extra-virgin olive oil. Season with flaky sea salt and cracked black pepper. If using balsamic, drizzle sparingly over the top. Serve immediately.

Variations

• •

  Caprese skewers: thread small balls of fresh mozzarella (bocconcini), cherry tomatoes and basil onto cocktail sticks for a party appetizer.

• •

  Peach Caprese: substitute sliced ripe peaches for half the tomatoes in summer — a revelatory variation.

• •

  Avocado Caprese: add sliced avocado for extra creaminess and modern twist.

Storage

Caprese does not store well and should be assembled and eaten immediately. Dressed tomatoes become soggy and mozzarella weeps liquid. Prepare components separately and assemble just before serving.

Frequently Asked Questions