Classic Caprese Salad
This vibrant Neapolitan salad features creamy mozzarella di bufala, ripe heirloom tomatoes, and fragrant basil. Drizzled with high-quality olive oil, it offers a fresh, savory balance perfect for a light dinner.
A little context
Originating on the island of Capri in the 1950s, this salad represents the colors of the Italian flag. It is traditionally served in summer when tomatoes are at their peak sweetness. Authentic versions avoid balsamic vinegar, relying solely on the quality of the ingredients. It is often enjoyed as an antipasto but makes a satisfying light dinner.
Method
- 01
Prep Produce
Wash the tomatoes and basil thoroughly. Pat them completely dry with a clean towel.
- 02
Slice Tomatoes
Using a mandoline or sharp knife, cut the tomatoes into 1 cm thick rounds.
- 03
Slice Cheese
Slice the mozzarella into rounds of similar thickness to the tomatoes.
- 04
Arrange Base
Layer tomato and cheese slices in an alternating pattern on the serving platter.
- 05
Garnish
Tuck whole fresh basil leaves between the tomato and cheese slices.
- 06
Season and Oil
Sprinkle with salt and pepper, then drizzle generously with olive oil before serving.
Pro tips
- ✦Serve at room temperature for the best flavor release.
- ✦Salt the tomato slices 5 minutes before assembling to draw out juices.
- ✦Use the highest quality extra virgin olive oil you can find.
- ✦Avoid balsamic vinegar for the most authentic Neapolitan experience.
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Substitutions
- mozzarella di bufala → fior di latte (cow's milk mozzarella is milder)
- heirloom tomatoes → beefsteak tomatoes (use if heirlooms are out of season)
Storage
Best served immediately. Refrigerate leftovers in an airtight container up to 1 day.
What to serve with it
- Crusty sourdough bread
- Pinot Grigio wine
- Prosecco
FAQ
Can I add balsamic vinegar?+
Traditionalists say no, but it is acceptable in modern variations.
How do I choose the best tomatoes?+
Look for fragrant, firm fruit with no soft spots or cracks.
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