The mozzarella, tomato and basil salad (or insalate caprese) is an Italian classic – the secret to its success lies in its simplicity and the quality of the ingredients used. Mario Matassa shares the recipe for this iconic dish…
Preparation time 10 minutes
Cooking time none
• 2 large ripe tomatoes
• 200g very fresh mozzarella cheese (from a good deli counter)
• Best-quality extra-virgin olive oil
• Sea salt and freshly ground black pepper
• A sprig of fresh oregano
• A few leaves of fresh basil
1 Slice the best tomatoes you can find, not too thinly, about 1cm thick. Roughly slice or tear the mozzarella cheese into pieces. Arrange the two ingredients together on a serving plate, alternating the tomatoes with the mozzarella.
2 Dress liberally with extra-virgin olive oil, salt, pepper, fresh oregano and basil. This dish can either be served as an antipasto or as a main dish. Alternatively, serve it in a crusty warm ciabatta panino and you’ll have a sandwich fit for a king.