Insalata Caprese: The Classic Recipe from Capri

A timeless classic, insalata caprese is a quintessential summertime dish in Italy. Legend has it that it was born in the 1950s on the Isle of Capri, in the southern region of Campania, hence the name. Light to taste and easy to assemble, it depends on the highest quality ingredients you can find, especially tomatoes at their peak of ripeness.

Ingredients for 6 people

• 10 ounces fresh mozzarella
• 1½ pounds assorted heirloom tomatoes
• 2 tablespoons balsamic vinegar
• 1 small bunch basil, leaves removed
• 6 tablespoons extra virgin olive oil
• Maldon salt, to taste

How to make Insalata Caprese

1. With a sharp knife, cut the mozzarella into ½-inch-thick slices and transfer the pieces to a serving platter.
2. Cut the tomatoes into varying shapes and sizes and pile them decoratively over the mozzarella.
3. Whisk the vinegar, a pinch of salt and the extra virgin olive oil together in a small bowl.
4. Tear the basil leaves over the salad. Drizzle the vinaigrette over the top, sprinkle with salt to taste and serve.

Tips

Quality is the whole game

Three ingredients means nowhere to hide. Each one should be the finest you can find:

• Tomatoes: juicy and sun-ripened
• Mozzarella: creamy and freshly made
• Basil: bright and fragrant

Hunt down the right tomato

A good fresh tomato can be hard to find, but don't dismay. There are hundreds of varieties — from heirloom in your own backyard to San Marzano from southern Campania. Explore the local farmers market and hold out for one that is perfectly ripe.

Seasonings count

Don't treat the finish as an afterthought. Reach for high-quality extra virgin olive oil, sea salt and freshly ground black pepper.