Insalata Caprese
(Tomato and Mozzarella Salad)
Insalata caprese (literally, the salad from Capri) is the perfect summertime dish for cooks in a hurry; slicing is the hardest part. The salad was created in the 1950s at the Trattoria da Vincenzo for regulars out for a light lunch. They'd order a just-picked tomato and fresh fior di latte (cow's-milk mozzarella — no buffalo on Capri). The salad has evolved on the island to include a few leaves of rughetta (wild arugula) and a pinch of dried wild oregano, both local products; everywhere else in Italy it takes the form of tomato, mozzarella and basil.
The dressing is always a drizzle of extra-virgin olive oil — only. Vinegar would destroy the delicate flavor of the cheese and is never used. Because this salad is so simple, top-rate ingredients are imperative: Hothouse tomatoes and rubbery processed mozzarella are unacceptable.
Can be prepared in 45 minutes or less.
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4 to 6
Italian
Salad
Tomato
Appetizer
No-Cook
Vegetarian
Quick & Easy
Mozzarella
Basil
Summer
Pescatarian
Wheat/Gluten-Free
Peanut Free
Tree Nut Free
Soy Free
No Sugar Added
Kosher
- freshly ground black pepper to taste
- fine sea salt to taste
- 3 to 4 tablespoons extra-virgin olive oil
- Carbohydrate 8 g(3%)
- Cholesterol 60 mg(20%)
- Fat 25 g(39%)
- Fiber 2 g(8%)
- Protein 18 g(36%)
- Saturated Fat 11 g(55%)
- Sodium 550 mg(23%)
- Calories 326
Preparation On a large platter arrange tomato and mozzarella slices and basil leaves, alternating and overlapping them. Sprinkle salad with oregano and arugula and drizzle with oil. Season salad with salt and pepper.
Preparation On a large platter arrange tomato and mozzarella slices and basil leaves, alternating and overlapping them. Sprinkle salad with oregano and arugula and drizzle with oil. Season salad with salt and pepper.
