Insalata caprese

Insalata caprese

Tomato mozzarella & basil salad

By
From
The Amalfi Coast
Serves
4
Photographer
Helen Cathcart

Originating from the island of Capri, this salad should really only be made in the summer, when tomatoes are sweet and flavourful. My favourites to use are the large misshapen cuore di bue or marmonde varieties. Failing that, heirloom tomatoes often look beautiful and have a fantastic flavour. Don’t be tempted to cut back on the quality of the ingredients – it has to be buffalo mozzarella or a great cow’s milk fior di latte, ripe, juicy tomatoes, fresh basil and, if possible, you can use a wonderful single-estate olive oil.

Ingredients

Quantity Ingredient
300g flavourful ripe tomatoes
2 x 125g balls buffalo mozzarella
20 fresh basil leaves
salt and freshly ground black pepper
1/2 teaspoon dried oregano
3 tablespoons best extra-virgin olive oil

Method

  1. Cut the tomatoes into 1 cm thick slices or quarter them if small. Cut the mozzarella into 1 cm thick slices or tear into thick shreds. Alternate slices of tomato and mozzarella on a serving dish, with a basil leaf in between. Season, sprinkle with oregano and drizzle with the olive oil.
Tags:
The AmalfiCoast
Giancarlo
Katie
Caldesi
Amalfi
Italy
Italian
Mediterranean
European
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