Classic Italian Caprese salad is a refreshing and light mozzarella, basil and tomato salad, topped with olive oil, salt and black pepper. Super easy to make and great as a starter, light lunch or as a side dish. A wonderful summery dish made in just a few minutes with just a handful of ingredients.
The Caprese salad is an Italian dish from the Mediterranean Island of Capri, as the name suggests. Although we know where it came from, the exact origins of the recipe are still unclear. Some suggest that the recipe comes from the Egyptian King Farouk who loved to eat a fresh salad after a day in the sun. Some other suggests that the recipe was first prepared in a restaurant in Capri, in the 20s. No matter the origin, this salad is a favourite summer dish as a side dish or as a french summery lunch salad.
You need:
4 large ripe but firm tomatoes
250 grams of fresh buffalo Mozzarella
A handful of fresh basil leafs
1 tablespoon of extra Virgin olive oil
Flaky sea salt
Black pepper
How you make it:
Cut the tomatoes and the buffalo mozzarella into 1 cm thick circles.
Place the tomato salad in a circle on a plate. Starting with a slice of tomato, add one slice of cheese and one leaf of basil. Keep going in this order until you used up all tomatoes and cheese slices.
Drizzle over plenty of olive oil.
Add flaky sea salt, and black pepper to taste.
Serve directly with slices of baguette. Enjoy the Caprese salad as a light lunch, starter or as a side dish.
