The story
Caprese Salad is rooted in The island of Capri and Campania. Insalata Caprese is associated with Capri and became an emblem of southern Italian summer cooking through its combination of tomato, mozzarella and basil. Stories about its exact creation vary, but by the twentieth century the red, white and green arrangement had become strongly identified with the island and with Italian national colours. Caprese salad is famous for achieving balance without a cooked sauce: sweet-acid tomatoes, milky mozzarella, basil and olive oil are enough when each ingredient is excellent. Its visual simplicity has made it one of Italy's most recognisable salads. The dish is closely tied to warm-weather eating in Campania and to the produce of southern Italy. It is commonly served as an antipasto or light course and represents the Italian principle that seasonality can be more important than complexity.
Ingredients
- Main
- 4 piece Beefsteak Tomatoes4 Beefsteak Tomatoes
- 250 gram Buffalo Mozzarella250g Buffalo Mozzarella
- to taste to taste Sea Salt & ground black pepperSea Salt & Fresh ground black pepper
- 3 tablespoon Olive Oil3 tbsp Olive Oil
- 5 gram BasilFresh Basil [Phase 1 metric normalisation: fresh herb amount for serves 2]
- 1 portion tsp Dried Oreganotsp Dried Oregano
Method
Method
Wash the tomatoes, cut into 5 mm slices, discarding the stalk and base Drain the mozzarella well, then cut into thin slices Arrange alternate slices of tomato and mozzarella in an overlapping pattern on a flat serving dish, season with salt and sprinkle with the oregano Wash and drain the basil. Decorate the Tomato and Cheese with the basil leaves Dress with olive oil
Nutrition
per serving
Estimated nutrition for Caprese Salad; use as editorial/testing data and refine from exact ingredient weights if needed.
