Make A Quick And Easy Caprese Salad
Simple Is Beautiful and Delicious!
As the name implies, the fresh, delicious and effortless Caprese salad originates from Capri – Mediterranean’s most fascinating island, just a short boat ride from Naples.
It might seem a humble dish, but it is one of Italy’s favourites. And we love it too!
The Italians take pride in considering it a homage to their flag: green, white and red served on a plate.
Caprese is ready in minutes and brings the unforgettable taste of a holiday in the sun. It is perfect as a main or side dish served with garlic bread or pita.
Just think of that insane blue sea, the elegant hotels, the cypress trees. Feel the fragrance of the island. Hear the cicadas chirping all day. Yep, it’s time for a traditional Italian dish!
If you decide to go all Italian, find that lemon tablecloth you bought years ago and spread it on the table.
Before you start preparing your salad, grab that bottle of Italian white or rosé from the wine rack and chill it for a few minutes. A prosecco will do as well, especially if you choose to add olives. Or a Martini, since we mentioned olives!
Here’s your dinner sorted!
Ingredients for Caprese Salad
Extra virgin olive oil
Wash the tomatoes. Cut them in 5-7 mm slices. Spread the slices on the chopping board. Dry them with a paper towel to absorb the excess water. Sprinkle salt on all the slices.
Cut the buffalo mozzarella in 5-7 mm slices. Pat dry them with a paper towel.
Wash and dry the basil. Chop half of it and keep the leaves of the other half whole.
On each plate, mix the way you want the slices of tomato and mozzarella. Be creative; you will enjoy the end product more!
Sprinkle the chopped basil evenly. Additionally, you can use chopped oregano and pepper. I do, sometimes, if I feel like changing the taste a little.
Caprese is perfect in its simplicity. I shouldn’t overdo it. Once in a while, though, I feel cheeky and add a handful of olives. If you choose to be naughty, I recommend using Nocellara olives, a crunchy, crispy and mouth-watering Sicilian variety.
Divine in taste and having health benefits, the buttery green olives help absorb vitamins A, D and K, essential for healthy skin, good eyesight and strong bones.
Later, after you’ve had your dinner, if you’re still feeling naughty and have any olives left, why not pour a Martini and extend the benefits of well-being!
Back to our effortless Caprese salad, sprinkle the olive oil and balsamic vinegar in a winding movement over the entire ensemble.
Presto! Your dinner is ready. Buon appetite!
- Serving plates
- Chopping boards
- 500 g buffalo mozzarella or 4 packets
- 4-5 pcs tomatoes organic, large
- 4-6 sprigs basil fresh
- 4 tbsp olive oil organic, extra virgin
- 1 tbsp balsamic vinegar
- 1 pinch salt sea/rock
- 1 dash grated pepper green/black
- 3-4 sprigs fresh oregano optionally
- 1 handful Nocellara olives optional
- Wash and slice the tomatoes (5-7 mm). Paper towel pat to absorb excess humidity. Salt the slices.
- Drain the brine from the mozzarella bags. Use a different chopping board to slice the cheese. Pat dry with a paper towel.
- Wash and dry the basil. Keep a few whole leaves for decoration and chop the rest.
- Arrange the slices of mozzarella and tomato the way you wish on two plates. When you are happy with your design, sprinkle the chopped basil (and oregano, if chosen).
- Add salt and pepper, a dash of balsamic vinegar and olive oil.
- Add the olives (optional).
Would you mind sharing this recipe? Thank you!