Caprese salad is usually served as an appetizer, and sometimes as a main dish.
It is a traditional Neapolitan recipe; the name of this cold dish comes from the island of Capri.
It is prepared with tomatoes of the variety called fiascone originating in the Sorrento peninsula and mozzarella cut into slices, seasoned with oil, salt and basil. If you like it, you can add oregano. More rarely, it is served as a sort of salad with tomato and mozzarella cubes.
As an alternative to the classic oil and basil dressing, you can prepare an oregano sauce with 100 grams of olive oil, a few grams of fresh oregano and a pinch of salt.
- 4 buffalo mozzarella (250g each)
- 4 ripe tomatoes
- 50g basil
- Salt and pepper
- Extra virgin olive oil
Wash tomatoes thoroughly and dry them. Cut the tomatoes into approximately 0.5cm thick slices. Discard the bottoms and set aside the tops.
Drain carefully all the mozzarellas. Cut into 0.5cm thick slices. Then, place mozzarella and tomatoes slices on a server and season with salt, pepper, oil and oregano.
Create now your Caprese: place a slice of tomato over a plate. Lay on it some basil leaves, well washed and dried, and a slice of mozzarella.
- Repeat two more times this procedure, until you make a “tower”.
- Complete your Caprese tower with the tomato tops that you have set aside.