AI-generated image
Insalata caprese
Tomato and mozzarella salad
Insalata caprese: Capri's salad of ripe tomato, buffalo mozzarella and basil
On the island of Capri this simple plate of red tomatoes, white buffalo mozzarella and green basil is the lunch of hot afternoons, served in beach clubs and piazza cafés. With so few ingredients, everything rests on quality: tomatoes ripe enough to smell sweet, mozzarella made that day so it weeps milk when cut, and fruity olive oil. It needs no vinegar; a pinch of salt and oregano is enough. Chef's tip: take the mozzarella out of the fridge 30 minutes ahead; cold mozzarella tastes of very little and feels rubbery.
- Total time
- 10 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 ⅓ lb ripe tomatoesabout 4 medium, at room temperature
- 9 oz buffalo mozzarella2 balls; mozzarella is usually made with animal rennet, so look for a vegetarian one if needed
- 16 basil leaves
- ½ tsp flaky sea salt
- ¼ tsp dried oregano
- 3 tbsp extra virgin olive oil
- ¼ tsp black pepper (optional)
Shop this recipe on Amazon
Fresh ingredients (2)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/4 doneStep 1: Slice 1 ⅓ lb ripe tomatoes into rounds about 1 cm thick and lay them on a plate. Sprinkle with a little of ½ tsp flaky sea salt and leave for 5 minutes so their juices start to run.
5 minStep 2: Drain 9 oz buffalo mozzarella and slice it about 1 cm thick. Pat the slices lightly with kitchen paper. Common mistake: slicing it straight from the fridge and serving at once; let it come to room temperature so it is soft and milky.
Step 3: Arrange the tomato and mozzarella slices on a serving plate, overlapping and alternating them, and tuck 16 basil leaves leaves between them.
Step 4: Sprinkle with the rest of the salt and ¼ tsp dried oregano, add ¼ tsp black pepper if you like, and drizzle over 3 tbsp extra virgin olive oil just before serving.
Nutrition per serving
- Calories
- 260 kcal
- Protein
- 12 g
- Carbs
- 6 g
- Fat
- 21 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does insalata caprese take?
- About 10 minutes in total.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of ripe tomatoes?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
- What can I use instead of buffalo mozzarella?
- Provolone or a mild cheddar, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Boiled pasta
The basic method for any dried pasta, from penne to spaghetti. A large pan of salted boiling water keeps the pasta from sticking, and you cook it only until just done, with a little bite left. Use it in salads, bakes or with any sauce.
Mix capsicum peanut salad
A crunchy salad of red, yellow and green peppers with roasted peanuts, cucumber, carrots and celery, dressed with lemon, dill, mint and celery leaves. Just before serving, olive oil mixed with sesame seeds is poured over the top. It's colourful, filling and full of protein.
Pepper, beans and fruit salad
A big, bright salad of red, green and yellow peppers, boiled peanuts, sweet corn, grapes, apple and coconut, tossed in a sweet-sour passion fruit and mint dressing. It is very popular at big parties: it looks festive, keeps its crunch and is easy to double. Serve it on a bed of crisp lettuce.
Perfect for:Summer coolers