There’s nothing like a delicious Caprese salad made with fresh ripened tomatoes, buffalo mozzarella, fresh herbs, and full-flavored extra virgin olive oil.
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The Caprese salad of course has its roots in Italy and was birthed during the 1920s. A chef at Hotel Quisisana post-WWI wanted to pay tribute to everything that was Italy, including its country’s colors and invented the Caprese salad.
Ingredients for this recipe:
• 3 pounds assorted tomatoes, cut into bite-size pieces
• 1-pound buffalo mozzarella, cut into bite-size pieces
• 2 teaspoons dry oregano
• 3 tablespoons extra virgin olive oil
• 15 fresh basil leaves
• Sea salt and fresh cracked pepper to taste
Serves 6
Prep Time: 10 minutes
Procedures:
1. In a serving bowl or on a serving plate or tray toss together the tomatoes and mozzarella until mixed in with each other.
2. Garnish with dry oregano, salt, and pepper.
3. Finish by generously drizzling on olive oil and add on fresh basil leaves.
Chef Notes:
Make-Ahead: This salad is meant to be eaten right away. If you keep all of the ingredients prepared and separate you can make this up to 1 day ahead of time.
How to Store: Cover in the refrigerator for up to 2 days. This will not freeze well.
When it comes to selecting olive oil I like to purchase imported from Italy and always extra virgin for full flavor.
This salad is malleable, so if you want more tomatoes, cheese, herbs, olive oil and salt and pepper then please customize it to make it your own.