Caprese salad is not a recipe so much as a philosophy. Originating on the island of Capri, it distils Italian cooking down to its purest expression: perfect ingredients, minimal interference, and careful assembly.
At first glance, it appears almost childishly simple — tomatoes, mozzarella, basil, olive oil, and salt. Yet this simplicity is demanding. The dish only works when every ingredient is exceptional. A mediocre tomato will make a mediocre Caprese; a watery mozzarella will ruin the balance.
The best tomatoes for Caprese are ripe, fragrant, and sun-warmed. In Italy, this dish is a celebration of summer, when tomatoes taste of sweetness rather than water. They should be sliced generously, not thinly, so their juiciness becomes part of the experience.
Mozzarella is equally important. Traditionalists prefer mozzarella di bufala, which is creamier, more aromatic, and slightly tangy. Fior di latte (cow’s milk mozzarella) is also excellent if very fresh. The cheese should be torn rather than sliced — this creates irregular edges that hold olive oil better.
Basil provides the herbal lift. Its fragrance ties the dish together, cutting through the richness of the cheese and enhancing the sweetness of the tomatoes. It should be used sparingly but confidently.
Seasoning is minimal but crucial. Salt is sprinkled directly onto the tomatoes to draw out their juices and intensify flavour. A good extra-virgin olive oil — grassy, peppery, and aromatic — finishes the dish.
In Italy, Caprese is often served as an antipasto, but it also works beautifully as a light lunch with crusty bread. There is no cooking, no heat, no transformation — only composition.
What Caprese teaches is restraint. It reminds us that cooking is not always about technique; sometimes it is about selection, respect, and patience.
Recipe — Classic Caprese Salad (serves 4)
Ingredients
- 4 ripe large tomatoes
- 300g fresh mozzarella
- Fresh basil leaves
- Extra-virgin olive oil
- Fine sea salt
- Freshly cracked black pepper (optional)
Method
- Slice tomatoes into thick rounds and arrange on a plate.
- Tear mozzarella into rustic pieces and place over tomatoes.
- Tuck basil leaves between slices.
- Sprinkle lightly with salt.
- Drizzle generously with olive oil.
- Finish with a little black pepper if desired and serve immediately.
