Caprese Salad is very typical in Campania: it originated in Capri, from which tha name. This is the summer recipe par excellence, in southern Italy: we use to serve it as an appetizer, or as a second course.
It’s just buffalo mozzarella, tomatoes and basil, seasoned with salt, oregano and extra-virgin olive oil, but they must be of the highest quality in order to have a successful Caprese. I’ve had the good fortune to use, besides a great mozzarella, an excellent natural-sedimented extra-virgin olive oil from the farm Migliorfiore Turchetto, from Mazara del Vallo, an excellent finishing touch for an excellent Campania dish!
Basil leaves for green, mozzarella cheese for white, tomatoes for red: Caprese Salad is my small contribution to the celebration of the 150th Anniversary of Italian Risorgimento.
Preparation Time: 10 min.
Total Time: 10 min
Wash tomatoes, keep the stalks off, then dry and slice them (about 1 cm per slice). Also slice mozzarella (again, 1 cm about). Gently rinse the basil.
Put on a dish, alternated, tomato and mozzarella slices.
Add one basil leaf on every mozzarella slice.
Season to taste, sprinkle with some oregano, and add the oil in a very thin jet.
Refrigerate the Caprese Salad for about 1 hour before serving it.
Nessuna ricetta simile a Caprese Salad.All Recipes, recipe by Flavia Imperatore
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