Almost all restaurants offer some version of Caprese salad. It’s an easy-to-prepare, simple dish, yet it’s also an authentic Italian salad that lets you enjoy the taste of summer.
The original Italian name is “insalata caprese”, which literally means salad from the island of Capri.
Variations Of The Caprese Salad
There are countless variations of this basic recipe.
It is usually sprinkled with balsamic vinegar, or you can get even better flavor by using a thick, syrupy balsamic reduction. That’s what I used in my version, and you can see how dark and chocolaty it looks.
You can add some ground black pepper or sprinkle it with dried basil leaves. I once even tasted this salad with arugula, and that was also very delicious.
You can also vary Caprese salad by changing the way you serve it. If you prepare insalata caprese, the only unwritten rule is to use tomato and mozzarella slices of the same size. A common option is to use small mozzarella balls and cherry tomatoes. Take small basil leaves, or halve them lengthwise, and make a one-bite version of caprese using a toothpick. This way you can easily create a perfect cocktail party dish, and it even features the colors of the Italian flag. There’s another traditional way to prepare the ingredients: cut the tomatoes and mozzarella into 1/3-inch cubes and serve it on a plate as a regular salad.
The Origins Of Caprese Salad
According to an article by Dining Chicago, the exact origins of Caprese salad can’t be determined.
What is certain is that its popularity soared after it was served to the gourmand King Farouk of Egypt in the 1950s on the island of Capri, at the Grand Hotel Quisisana.
Caprese Salad
Ingredients
- 5 oz fresh mozzarella sliced into thick 1/4-inch slices
- 1 tomato medium-sized
- 6 basil leaves fresh
- olive oil extra virgin
- salt
Instructions
- Take one fresh mozzarella ball and a tasty, ripe tomato of about the same size. Cut them into ¼-inch slices.Place your tomato stem-side down on a cutting board and slice it vertically. Remove the stem from the middle slices.
- Arrange the tomato and mozzarella slices alternately on a plate, placing fresh basil leaves between them.
- Season with salt and drizzle some extra virgin olive oil and balsamic vinegar over it.
