- 1-pound fresh mozzarella cheese
- 2-3 pounds variety of fresh farm tomatoes
- 1 bunch of fresh basil leaves
- Flakey sea salt
- Extra Virgin Olive Oil
- Balsamic vinegar, optional
Slice the mozzarella into thick slices, setting aside at room temperature. Slice the tomatoes into thick slices. Working with a large platter, arrange the tomatoes and the mozzarella slices in an overlapping pattern. Add a sprinkling of the flakey sea salt. Generously drizzle with the olive oil. When ready to serve, tear the basil leaves into pieces, scattering the leaves over the tomatoes and cheese. If desired, drizzle with a small amount of balsamic vinegar. Serve at room temperature.
When it comes to this popular Italian dish, there are different origin tales. Many take the patriotic route by linking the ingredients to the colors of the Italian flag. The first origin story for Caprese salad dates to post-World War 1 Italy in the 1920’s. A patriotic mason wanted to make a dish that was a true tribute to Italy that visually incorporated the tricolor into the presentation. Connections to the island of Capri state that the chef of the popular Hotel Quisisana added the salad to the restaurant’s menu in the 1930’s.
There’s no doubt that Caprese salad is one of Italy’s most loved and internationally recognized dishes. Be sure to use the best tomatoes and the finest extra virgin olive oil for the best results. Enjoy this ever-so simple recipe.
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Recipe: Cindy Ramsey
Photo: Cindy Ramsey