Photos of Caprese Salad by Mario
Insalata Caprese is an another classic Italian dish.
It came to life in the 1950s in the Isle of Capri (Campania region on the south west coast of Italy).
Basic ingredients for this salad are tomatoes and Mozzarella – yes, simple stuff, but boy aren’t they delicious together! Obviously, that combination can be upgraded with other ingredients, and so I’m going to use our Pesto alla Genovese (find the recipe here) to drizzle over the top.
Caprese Salad
Prep time: 20 minutes
Total time: 20 minutes
Serves 2
Recipe by Mario
INGREDIENTS
- 1 large leaf of Iceberg lettuce, washed & torn into 2 halves
- 1 Buffalo Mozzarella ball, sliced
- 1 large Beef tomato, sliced
- Sea Salt
- Freshly cracked black pepper
- 1 tbsp of our Pesto alla Genovese
- 1 tbsp of olive oil
- 8 leaves of fresh basil
INSTRUCTIONS
- Take 2 plates and place half of Iceberg lettuce leaf on each plate.
- Arrange half of the Mozzarella and Beef tomato slices inside the lettuce leaves, so they overlap each other.
- Season with sea salt and freshly cracked black pepper.
- Mix pesto with olive oil and drizzle the salads.
- Scatter basil leaves on top of the salads and there you have it – Caprese Salads are ready.
NOTES
- Caprese salad doesn’t have to be served as an individual dish, you can multiply all of the ingredients (by 2, 4 or more!) and serve on a big sharing platter
- For extra texture, you can turn fresh basil leaves into crispy basil leaves. Simply drop them in the fryer for about 10 seconds (alternatively, if you don’t have a fryer, you can heat up some oil in a small pan), then take them out and dry on a piece of paper towel. But be careful as the moisture in the leaves will make the oil will spatter, so make sure you’re not too close to it
