Caprese Salad😍😍

Caprese Salad is a cold and summer appetizer, typical of Campania cuisine based on tomato, mozzarella, extra virgin olive oil, oregano and fresh basil! A few quality ingredients that, expertly assembled together, give life to an exceptional delight in 5 minutes! It was born in Capri in 1920, in the famous Hotel Quisisana on the occasion of a dinner organized for the poet Filippo Tommaso Marinetti, founder of the Futurist manifesto. 

It is said that the latter had repeatedly criticized the traditional Neapolitan cuisine too full of fats and sautés. So, the Capri restaurateur, in order to amaze the writer, included the Caprese Salad among the courses: a light dish, but equally tasty that was a resounding success! From that moment on, it became a legend on the island of Capri and later a gastronomic icon of Campania and all of Italy! Whose colors: red – white – green are reminiscent of the flag of the boot! Do you want to make it at home? Follow this Caprese Salad Recipe with all the step-by-step tips and you will bring a perfect Caprese to the table! with crispy tomato, mozzarella that doesn't run! tasty and exquisite just like that of the best Neapolitan restaurants! 

Like any traditional dish, there are numerous versions and variations, from small finger food to savory pies. What I'm giving you today is the original recipe for Caprese Salad! of my family, who accompanied all my childhood summers! It's a quick and easy preparation! The secret is to use typical and excellent ingredients. The fiascone tomato is what the original recipe commands, but you can also use salad tomatoes, as long as they are turgid, very fresh and free of bruises! Buffalo mozzarella or fior di latte from Campania is good, but it must be perfectly drained to avoid ruining the dish! Excellent as an appetizer, as a side dish or as Panzanella, Greek salad or Veal with tuna sauce in a single dish, if served with slices of bread, Friselle or Crostoni! It can be served as a cold side dish or main course.

Quantity for 2 people

4 – 5 tomatoes (flask quality, classic rounds, ox hearts for salad)

200 gr of fresh and high quality buffalo mozzarella or fior di latte

fresh basil

1 teaspoon dried oregano

Extra virgin olive oil of excellent quality

salt

pepper 

How to make Caprese Salad

First of all, wash, dry the tomatoes perfectly and cut them to a thickness of 6 – 7 mm with a fine-bladed knife. Then place the tomatoes on a wooden cutting board and sprinkle with salt. Finally, slice the mozzarella of your choice to a thickness of 6 – 7 mm and dab the slices with a cotton cloth in order to absorb the water in access. Finally, assemble the dish, adding a few basil leaves to the bottom of the plate where you are going to serve the caprese. Alternate on the plate: a slice of tomato, a slice of mozzarella, every 2 – 3 pieces, a few basil leaves. Finally, sprinkle with a pinch of dried oregano. If you like a sprinkling of pepper. A few more basil leaves. Finally, add a drizzle of oil. Your Caprese Salad is ready to be served and enjoyed immediately!