Absolutely my favourite, go-to, enduring salad…
Italian food (and Italy) ranks super high on my scale of enjoyment in life and I can not quite describe the ridiculous level of excitement I felt upon visiting the Isle of Capri (off the impossibly stunning Amalfi Coast) in 2011, ordering, and eating…..
Insalata Caprese or Caprese Salad
As you would imagine the name of this salad is attributed to its place of origin and below you will find a shot of Capri from my travels….
Traditionally Insalata Caprese is made up of cow’s milk mozzarella, tomatoes, olive oil, oregano and rocket. All wonderful ingredients!! Prior to visiting Italy I had eaten (and made) various versions of Caprese Salad’s though all scrumptious in their own right! I captured my first true Insalata Caprese here…
This dish can offer incredible colour, texture, nutrition and time (as it is so simple to create!) My tip – with this and ALL foods – is to select the very best produce that is available to you and that you can afford.
This salad can be made for as many or few people as need be with minimal-to-no waste and is a wonderful entree/starter. It has the wow-factor for limited stress which has always been a crowd-pleaser for me.
Try it, eat it, enjoy it and tell me about it
- Buffalo mozzarella from my local
- Home-grown basil - or a thriving
bunch from the fruit & veg store
- Bright red and ripe heirloom, truss or roma tomatoes
- Good-quality extra virgin olive oil (EVOO)
- Good quality caramelised balsamic vinegar
- Rock salt
- Cracked black pepper
- Prepare ingredients carefully on a plate
- Season and drizzle the oil and balsamic over to serve