Caprese salad is one of my favourite antipasto dishes. It is a very simple antipasto from the island of Capri in Italy’s Campania region. But today this is served all over Italy. This very quick and tasty salad is perfect for a summer party. It only has a few basic ingredients, and so it is as simple as Italian food gets. And you can make it ahead of time, so is a good choice for a crowd.
Just put some buffalo mozzarella, tomatoes and basil on a plate. Then season with freshly cracked black pepper, and some sea salt. And a drizzle of the best quality Italian extra virgin olive oil you can find. It’s light and refreshing and provided you can get the ripest tomatoes and the best quality mozzarella, it is delicious.
Buon appetito! 🇮🇹
More Campania Recipes
- Paccheri allo Scarpariello – large pasta tubes tossed with cherry tomatoes, basil, pecorino and white wine. A Neapolitan classic.
- Zucchini a Scapece – fried courgettes marinated in vinegar and mint. One of Naples’ most distinctive side dishes.
- Spaghetti alla Napoletana – Naples’ simplest pasta dish, built on ripe tomatoes, garlic and basil.
Caprese Salad
Equipment
- Chef Knife
- Pepper Mill
Ingredients
- 2 balls buffalo mozzarella
- 2 large ripe tomatoes
- 10-15 basil leaves
- extra virgin olive oil
- freshly ground black pepper
- sea salt
Instructions
- Slice the buffalo mozzarella and tomatoes into thick slices.
- Arrange on a plate by overlapping them alternately. Then add a basil leave on top of each mozzarella slice. Continue until all the mozzarella and tomatoes have been arranged.
- Season generously with freshly ground black pepper and the sea salt. Then drizzle with extra virgin olive oil.
