Insalata Caprese
The essence of Italian summer in three colors. This iconic salad layers fresh mozzarella with ripe tomatoes and fragrant basil, unified by extra-virgin olive oil. Named for the island of Capri, it mirrors the Italian tricolore.
- 1 lbFresh mozzarella(buffalo mozzarella preferred)
- 4 largeRipe tomatoes(heirloom or vine-ripened)
- 1 bunchFresh basil leaves
- 3 tbspExtra-virgin olive oil
- to tasteFlaky sea salt
- to tasteBlack pepper
Can be assembled up to 1 hour ahead; add oil and seasoning just before serving.
- 1Slice mozzarella and tomatoes into 1/4-inch thick rounds
- 2Arrange alternating slices of tomato and mozzarella on serving platter, overlapping slightly
- 3Tuck fresh basil leaves between slices
- 4Drizzle generously with extra-virgin olive oil
- 5Season with flaky sea salt and freshly ground black pepper
- 6Let stand 10 minutes at room temperature before serving
Use room-temperature mozzarella for best flavor. Peak summer tomatoes are essential - never refrigerate them.
Insalata Caprese takes its name from the island of Capri off the coast of Campania in southern Italy, where the combination of sliced fresh mozzarella, ripe tomatoes, and basil dressed with olive oil and salt is believed to have originated. The Naples Chamber of Commerce and multiple Italian food historians trace the dish's first documented appearance to the Grand Hotel Quisisana on Capri in the early 1920s, when the hotel served the preparation at a Futurist conference led by Filippo Tommaso Marinetti, founder of Italian Futurism. The salad's three components — red tomato, white mozzarella, and green basil — represent the colors of the Italian flag (il Tricolore), giving the dish a patriotic dimension. The dish gained international fame in the 1950s when Capri became a destination for jet-set celebrities, politicians, and royalty. Wikipedia and multiple sources confirm that King Farouk of Egypt, exiled to Capri following the 1952 military coup that ended his reign, reportedly ordered the Caprese salad daily during his stay on the island, and his enthusiastic patronage helped spread the dish's reputation. Mozzarella di bufala campana — fresh buffalo milk mozzarella from Campania, with Protected Designation of Origin status since 1993 — is the authentic choice, though cow's milk mozzarella (fior di latte) is widely used.