In summer, the Caprese salad, its name derives from the island of Capri, is one of the most simple and fresh Italian dishes. For a great Caprese make sure to use quality ingredients.
By Veronica Lavenia
Photos by G. Giustolisi
Mozzarella cheese gets its name from the Italian word “mozzare” which means “cut off” in reference to the manual cutting which is what mozzarella maker does to create the shape of the cheese.
In summer, the Caprese salad (its name derives from the island of Capri) is one of the most simple and fresh Italian dishes.
For a great Caprese you have to choose the best ingredients: high quality extra virgin olive oil, best red and juicy tomatoes, fresh basil and, of course, mozzarella from Italian buffalo milk (Mozzarella di bufala Campana).
I propose the recipe in its basic version with the addition of Sicilian rosemary.
- 2 mozzarella cheese from Buffalo Milk
- 2 tomatotes
- a pinch of salt
- Extra virgin olive oil to taste
- fresh basil leaves
- rosemary to taste
- Slice the mozzarella and tomatoes. Lay them on a serving platter, alternating mozzarella and tomatoes.
- Add a pinch of salt and drizzle with extra virgin olive oil.
- Sprinkle with fresh basil leaves, capers and rosemary.