Fresh and delicious, Caprese salad is excellent as a main course but also as an appetizer.
During Summer time, when the heat makes it unbearable to stay in the kitchen, the Caprese salad comes to the rescue with a fresh buffalo mozzarella, tomato and basil with a hint of oregano. Caprese salad has humble and ancient origins. The Italians like to tell that it was born as an homage to the colors of the Italian Republic and some old people of the island claim that this is the version served, as a typical salad of the island of Capri, offered to King Farouk of Egypt during his stay on the island in 1951. Whatever its origin is, the Caprese salad is a must in traditional Neapolitan cuisine.
Buffalo Mozzarella 500 gr
Ripe tomatoes – 4
Basil 1 tuft
Extra Virgin Olive Oil 4 tablespoons
Salt and Pepper and Oregano to taste
1. Wash and dry the tomatoes and cut them into regular slices.
2. Cut the mozzarella into regular slices.
3. On a serving dish, create a choreography by alternating a mozzarella slice, a tomato slice and a basil leaf.
4. Season with extra virgin olive oil, a pinch of salt, pepper and a pinch of oregano.
Serve and enjoy your Neapolitan delicacy.