Caprese Salad or Insalata Caprese as it is known in Italy, is a beautifully refreshing salad. However, there are a few tricks that will turn this humble salad in to a thing of wonder. These are:
- Use really good ingredients! Good extra virgin olive oil and mozzarella make all the difference to the overall flavour of the dish. You’re already saving money by not eating meat so splash out on good produce.
- Don’t put tomatoes in the fridge. The flavour is lost and the texture is ruined if you keep tomatoes at a low temperature. Keep them red, ripe and juicy by keeping them in the fruit bowl.
- Make ahead of time. The longer the oil and basil get to permeate the mozzarella and tomatoes, the better.
- Serve at room temperature. Who said salads should be cool? The flavour will be so much better if you serve the salad at room temperature.
1 mozzarella ball (sliced)
Small handful of basil leaves (torn)
A big glug of good extra virgin olive oil
6 ripe tomatoes (sliced or chopped – however you fancy)
A good grind of salt
Put all the ingredients in a bowl and mix well so the olive oil and the salt has covered everything. Leave for at least 10 minutes. You can either serve the salad like this, or arrange into the traditional style of layering the tomatoes and the mozzarella, slice by slice, on a plate.