Caprese Salad Recipe

Insalata Caprese

Ingredients (Serves 2 as a starter, 1 as a light meal)

• 2 large ripe tomatoes, preferably heirloom or vine-ripened
• 1 ball (about 125g) fresh mozzarella di bufala (buffalo mozzarella), or the best fresh cow’s milk mozzarella you can find
• A handful of fresh basil leaves
• Extra virgin olive oil — the good stuff you save for finishing
• Flaky sea salt (Maldon or similar)
• Freshly cracked black pepper
• Optional: Aged balsamic vinegar or balsamic glaze, sparingly

How to Make It

1. Slice thickly. Cut the tomatoes and mozzarella into slices roughly ½ cm (¼ inch) thick. You want heft, not paper-thin wafers.
2. Arrange. On a plate, alternate slices of tomato and mozzarella, slightly overlapping them in a row or circular fan. Tuck whole basil leaves between the slices — don’t chop the basil; it bruises and loses its brightness.
3. Season. Sprinkle generously with flaky sea salt and a few grinds of black pepper. The salt is crucial — it draws out the juices and marries the flavors.
4. Dress. Drizzle generously with extra virgin olive oil. If using balsamic, add just a thin thread — the classic version from Capri doesn’t include it, but a few drops of quality aged balsamic can add depth. Avoid thick, sweet glaze unless you prefer the modern restaurant style.
5. Rest. Let it sit for 5–10 minutes at room temperature before serving. This allows the salt and oil to mingle with the tomato juices and create a light pool of dressing at the bottom of the plate.
6. Serve. Provide bread to mop up the juices.

What Makes It Special

• Temperature matters. Never serve fridge-cold mozzarella or tomatoes. Take them out 30 minutes before assembling. Cold dulls flavor.
• Quality is everything. With only three main ingredients, there is nowhere to hide. Mediocre mozzarella or a pale winter tomato will give you a sad salad.
• The juice is the point. That puddle of tomato water, olive oil, and salt at the bottom of the plate is the best part — have crusty bread ready.