How to Make Caprese Salad
See the recipe card below for printable instructions. Insalata Caprese is a dish from Naples, named after the island of Capri. It makes sense that this dish comes from Naples, since it is the capital city of mozzarella and known for growing plump tomatoes, fragrant basil and producing some of the best olive oil. When I went to Naples and Capri, I ate Caprese salad every chance I could! There is a belief the salad was created as a symbol of the Italian flag, with the red, the green and the white elements layered on the plate. Since this simple salad only requires a few ingredients, the quality of those ingredients makes all the difference here. Use the best you can find! Scroll down to the recipe card below for exact measurements.
Tomato – This is a wonderful recipe for using those big heirloom tomatoes you find at the farmers market. Fresh mozzarella – I buy fresh mozzarella the day I need it to make this salad and leave it on the counter. It doesn’t taste the same after it has been refrigerated; it loses its milky characteristics. Leftovers get refrigerated, destined for pizza or other recipes. Basil leaves – I like to slice them thinly so you get some in every bite. Extra-virgin olive oil – Use a good one! This recipe is so simple, you’ll be able to taste the difference. Balsamic vinegar – A syrupy aged balsamic is best. Salt and fresh pepper
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Photo Credit: Jess Larson
