Caprese Salad (How Italians Make It)

Ingredients

The beauty of Caprese salad is that it uses only a handful of ingredients. The quality of these ingredients will determine the final result.

• Tomatoes - beefsteak, bull’s heart or any other heirloom tomatoes have the most flavor and "meaty" texture which is perfect paired with fresh Mozzarella cheese. Choose tomatoes that are ripe enough but still firm to the touch. Over-ripe tomatoes will result mushy when cut and have too much juice going in the salad.
• Fresh Mozzarella Cheese - fresh mozzarella balls packed in water is your best choice. Buffalo Mozzarella is also great if you can find.
• Fresh Basil - leaves fresh picked from your garden or your windowsill is the dream scenario. But those bought from the farmers market or from the store as long as they maintain their bright color and freshness will do equally well.
• Dried oregano - is relatively an optional seasoning but it’s used a lot. It balances well with fresh basil and fills some spicy notes that otherwise you would want to kick up with some ground pepper.
• Extra virgin olive oil - adds another level of flavor so use the highest quality.
• Nothing Else - And the last, but most important thought...RESIST adding anything else. Example: balsamic vinegar, balsamic glaze or other dressings! I know, temptation is high but if you resist it the reward will pay 10 fold.

See the recipe card for full information on ingredients and quantities.

Caprese Salad Variations

• Use a mix of tomatoes. Add more color to your Caprese Salad by using a mix of different color tomatoes like yellow, purple etc.
• Rustic Caprese. No fancy layering needed. Just tear mozzarella cheese in pieces instead of slicing it into perfect slices and do the same with basil leaves. Cut tomatoes in chunks. This will be a more rustic version but certainly without sacrificing the taste.
• Burrata Caprese. A gourmet version of classic Caprese. Instead of fresh mozzarella use creamy Burrata cheese. Since its inside is extra creamy and soft, you'd cut it only before serving. So it's best to cut up tomatoes (I prefer cherry tomatoes for this Burrata version) and mix with torn basil and olive oil, then arrange Burrata on top, sprinkle with salt, oregano. When ready to serve, cut burrata in quarters and scoop together with the bed of tomatoes and basil.
• Caprese Skewers  - instead of using regular tomatoes and large mozzarella ball, get cherry tomatoes and small mozzarella pearls or bocconcini ("bohk-kohn-CHEE-nee") instead. This makes a perfect appetizer for parties.

Tips From The Locals

• Use mozzarella at room temperature . Always bring mozzarella to room temperature before slicing it. Don't slice mozzarella straight from the fridge. As it warms it'll start releasing the liquid that you don't want to go in the salad.\
• Equal slices. Try to slice tomatoes and mozzarella in slices of the same thickness so that their flavor is balanced in each bite.
• Don't wash basil. Instead clean it by tapping with a damp paper towel. If you have a plant of basil, you can wash the leaves on the plant and let air-dry before picking for the salad.
• Use EVO oil. That stand for extra virgin olive oil. It gives so much flavor! But don't over-do it.
• Use dried oregano o pepe. They add just the right amount of spiciness without compromising the authentic delicate flavors of tomatoes and mozzarella.
• Resist adding anything else! Some claim that authentic Italian Caprese Salad tastes blunt - but only because they don't know how to make it. Extra virgin olive oil and oregano give just the right kick of flavor that brown balsamic soaked Caprese can only dream of.

Ways To Serve It

I usually serve Caprese Salad together with homemade focaccia or following a pasta dish but it also works great as an appetizer (antipasto) or a side dish.