Ripe tomato, fresh mozzarella and basil, laid out on a plate in the colours of the Italian flag. Nothing more than three ingredients of the highest quality and a splash of olive oil, from the island of Capri to the conquest of the world.
Insalata caprese
Region: Campania
Insalata caprese
Region: Campania
Method
01
Slice
Cut the tomatoes and the mozzarella into equal slices approx. 5 mm thick.
02
Arrange
Lay the slices of tomato and mozzarella alternately, slightly overlapping, on a platter or plate.
03
Finish
Scatter the basil leaves between them. Drizzle generously with olive oil and sprinkle with sea salt and freshly ground pepper.
04
Serve
Serve immediately, at room temperature, never cold straight from the fridge; that dulls the flavour of both the tomato and the mozzarella.
Tips & notes
Take the mozzarella and tomatoes out of the fridge well before serving; at room temperature you truly taste how sweet a ripe tomato and how creamy good mozzarella can be. Keep the balsamic glaze for a modern twist; purists leave it out.
Variations
- Add slices of avocado for a creamier, more modern version.
- Make caprese skewers with cherry tomatoes and bocconcini as a drinks snack.
Contains:
Milk
Serve with
- Bistecca alla fiorentina
- Spaghetti aglio e olio
- Pasta all’amatriciana
| Calories | 197 kcal |
|---|---|
| Protein | 15 g |
| Carbohydrates | 6 g |
| Fat | 13 g |
| Fibre | 1 g |
Estimated values, calculated from standard nutritional values per ingredient.
