Insalata Caprese | Salad of Capri | Tomato, mozzarella and basil salad
This is the base recipe, you also have options. I’ve listed it as a 10 minute job, if it takes you longer than that there’s something wrong with you.
| Servings | Prep Time |
| 2people | 10mins |
|
Ingredients
- 3very ripe fresh tomatoesas red as is possible
- 1bunch fresh basilget the little plants, the fresher the better and pick the leaves
- 1medium buffalo mozzarella
- 1good glug olive oiltry to use Italian and must be extra virgin
- 1tbls sea salt flakesyou decide how much, carefully
- 1tbls ground black pepperagain, this is your call
Instructions
- Chop the tomatoes in half and remove the core and then chop into segment. Optional – this salad is often served sliced, so slice them if you want.
- Slice the mozzarella, just lest then a centimetre thick or just tear it into bitesizes pieces.
- Add both to a bowl and dress with the salt and pepper and a little of the oil and dress ‘gently’
- Serve on to a plate and sprinkle the leaves over the top and then add a tiny pinch, from height, of salt and pepper and then thumb over the olive oil bottle, drizzle. Optional – you can add some balsamic vinegar too, personally I think it overpowers the natural flavours too much.
- That’s it, serve – thank you Italy
Grazia