Caprese Salad (Insalata Caprese)
This salad is simplicity at its best: tomatoes, mozzarella, olive oil and basil. It is very important that all of the ingredients be the best quality you can find. Tomatoes and basil fresh from your own garden or the local farmer’s market, your finest extra-virgin olive oil, and fresh mozzarella from a source you trust.
In Campania, and specifically the island of Capri, where it originates, Insalata Caprese is made with local fresh buffalo mozzarella, one of the culinary delights of the region. Here in America, buffalo mozzarella is very hard to find so we substitute good quality cow’s milk mozzarella, called fior di latte in Italy. Even if you can find imported Mozzarella di Bufala in a specialty store, you are better off with good fresh cow’s milk mozzarella from a deli or cheese maker you trust, because buffalo mozzarella is best eaten as soon after it is made as possible and does not travel well.
The Three Things That Matter
Use the best tomatoes you can find. This is a tomato dish. If your tomatoes are not ripe, sweet, and juicy, do not bother. Farmer’s market, garden, or at minimum vine-ripened. Beefsteak, heirloom, or any large, ripe variety. Never refrigerated. Room temperature always.
Fresh mozzarella only. Not the pre-shredded bag. Not the firm block you use for pizza. Fresh mozzarella, the kind that comes packed in water or whey. It should be soft, milky, and mild. Fior di latte (cow’s milk) is what you will find in most places and it works perfectly.
Salt the tomatoes first. Slice your tomatoes, lay them out, and hit them with good salt 5 to 10 minutes before assembling. This pulls out moisture and concentrates the flavor. It makes a real difference.
Print
Caprese Salad recipe
- Total Time: 15 mins
- Yield: 4-6 1x
Ingredients
- 2 pounds ripe tomatoes, sliced 1/4 inch thick
- 1 pound fresh mozzarella, sliced 1/4 inch thick
- 4 tablespoons extra-virgin olive oil
- Fresh basil leaves (about 8 to 10 large leaves)
- Flaky sea salt or kosher salt
Instructions
- Slice tomatoes 1/4 inch thick. Lay them on a platter and season generously with salt. Let them sit for 5 to 10 minutes.
- Slice fresh mozzarella to a similar thickness as the tomatoes.
- Arrange tomato and mozzarella slices on a serving platter, alternating and overlapping them.
- Tear basil leaves by hand and scatter over the top.
- Drizzle generously with your best extra virgin olive oil. Finish with a pinch of flaky salt. Serve immediately.
- Prep Time: 15 mins
Substitutions
- Mozzarella. Burrata is an excellent substitute. Cut it open and let the creamy center spill over the tomatoes. Buffalo mozzarella (mozzarella di bufala) is traditional in Campania but hard to find fresh in the US. Good cow’s milk fior di latte is the move.
- Tomatoes. Use whatever is ripest. Heirloom varieties in mixed colors make a beautiful platter. Cherry tomatoes halved work for a smaller portion. The only rule is they must be ripe and room temperature.
- Basil. Fresh only. No dried. If you grow your own, even better.
- Olive oil. Use the best you have. This is a raw preparation so you taste every drop. A grassy, peppery extra virgin makes a difference here.
Make Ahead, Storage, and Reheating
- Make ahead: Slice tomatoes and salt them up to 30 minutes ahead. Do not assemble until ready to serve. Mozzarella dries out once sliced.
- Storage: Leftovers keep in the refrigerator overnight but are not the same. The tomatoes release water and the mozzarella firms up. Best eaten the day it is made.
- Reheating: This is a cold dish. Do not heat it. If refrigerated, bring to room temperature for 20 minutes before eating.
FAQ
Insalata Caprese is a simple Italian salad from the island of Capri. It is made with sliced ripe tomatoes, fresh mozzarella, basil, olive oil, and salt. No vinegar, no lettuce, no balsamic glaze. Just those five ingredients.
Fresh mozzarella packed in water or whey. In Italy, buffalo mozzarella (mozzarella di bufala) is traditional. In the US, good quality cow’s milk mozzarella (fior di latte) from a deli or cheese shop is your best bet. Burrata is also excellent.
Traditionally, no. Caprese is dressed only with olive oil and salt. That said, I do drizzle a little good balsamic on mine once in a while for a change of pace. It is not traditional, but it works. Just make sure it is quality aged balsamic, not the cheap stuff.
The ripest ones you can find. Beefsteak, heirloom, or any large variety that is in peak season. They should smell like tomatoes and give slightly when pressed. Room temperature, never straight from the refrigerator.
You can slice and salt the tomatoes up to 30 minutes ahead, but do not assemble until serving. Fresh mozzarella dries out quickly once sliced and the basil wilts. This is a last-minute dish.
Simplicity is often the best. Nice one to start.
I think ‘luscious’ works well here. I absolutely adore caprese salad and it’s my favorite summer dish too!
So simple and so delicious!