Insalata Caprese
Insalata caprese (in-sah-LAH-tah kah-PREH-zeh)
Caprese Salad
A breathtaking arrangement of thick-sliced buffalo mozzarella, vine-ripened tomatoes, and aromatic basil, anointed with the finest extra virgin olive oil. This Capri island treasure proves that perfection needs nothing more than impeccable ingredients.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: flat plate arranged in overlapping rows
Garnishes: fresh basil leaves, extra virgin olive oil, balsamic glaze
Accompaniments: crusty bread
Instructions
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1
Remove the mozzarella from its liquid 15 minutes before serving and gently pat dry with paper towels to bring it to room temperature.
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2
Slice the tomatoes and mozzarella into 1cm thick rounds using a sharp, non-serrated knife.
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3
Arrange alternating slices of tomato and mozzarella on a large platter in an overlapping circular pattern or in neat rows, tucking basil leaves between each pair.
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4
Season generously with flaky sea salt and freshly cracked black pepper. The salt will draw out the tomato juices to create a natural dressing.
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5
Drizzle the finest extra virgin olive oil you have in a generous, steady stream over the entire arrangement.
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6
If desired, add a few drops of aged balsamic vinegar or a drizzle of balsamic glaze for a sweet counterpoint. Serve immediately at room temperature, never chilled.
Did You Know?
An authentic Caprese salad should only be made with buffalo mozzarella from Campania and should never be refrigerated before serving. In Capri, it's considered an insult to add balsamic vinegar.
Chef's Notes
Equipment Tips
- sharp knife
- serving plate
Garnishing
fresh basil leaves, extra virgin olive oil, balsamic glaze
Accompaniments
crusty bread
The Story Behind Insalata Caprese
### The Story
Insalata Caprese traces its origins to the island of Capri, off the coast of Naples in Campania. The dish first appeared in 1926 at the Grand Hotel Quisisana, where it was served at a dinner honoring Futurist writer Filippo Tommaso Marinetti. The simple arrangement of tomato, mozzarella, and basil -- mirroring the red, white, and green of the Italian flag -- was presented as modernist cuisine. The salad then faded into obscurity until the 1950s, when exiled Egyptian King Farouk, living on Capri, requested something light to eat, and a cook at the Quisisana revived the dish.
### On the Calendar
Caprese is a summer antipasto, eaten when tomatoes are at peak ripeness from June through September. It is not traditionally served in winter, as Italian food culture prizes seasonal ingredients above all.
### Then & Now
Once a regional Campanian curiosity, Caprese became synonymous with Italian summer dining worldwide by the late 20th century. Variations now include burrata in place of mozzarella, heirloom tomato assortments, and drizzles of aged balsamic from Modena.
### Legacy
Caprese embodies the Italian philosophy of cooking: use the finest ingredients and do as little as possible to them. It remains the benchmark for Italian antipasto simplicity.
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