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.
Veronica is a born and raised Italian. She inherited her love for travel, passion for cooking and natural, sustainable, healthy slow food from her parents. Her works have appeared in 'Vegetarian Living', 'Veggie Magazine', 'Lifestyle food', 'Australian Good Food & Travel Guide', 'Chickpea' and 'Free from Heaven', among others. She is the author of "Panini: the simple tastes of Italian style bread"; 'The Rustic Italian bakery", "The Vegetarian Italian Kitchen" and "A Modern Italian table", published by New Holland Publishers Australia.