A timeless classic, Caprese Salad is a quintessential summertime dish in Italy.
Legend has it that this quintessential summer dish was born during the 1950s in the southern region of Campania on the Isle of Capri, hence the name caprese. Light to taste and easy to assemble, the key to making this salad is using the highest quality ingredients you can find, especially the tomatoes which should be at their peak of ripeness!
Insalata Caprese (Caprese Salad)
Recipe courtesy of Eataly
Yield: 6 servings
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
With a sharp knife, cut the mozzarella into ½-inch-thick slices, and transfer the pieces to a serving platter.
Cut the tomatoes into varying shapes and sizes and pile them decoratively over the mozzarella.
Whisk the vinegar, a pinch of salt and the extra virgin olive oil together in a small bowl.
Tear the basil leaves over the salad. Drizzle the vinaigrette over the salad, sprinkle with salt, to taste and serve. Buon appetito!
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