Authentic Italian Caprese Salad Recipe
This simple, no-effort summer dish is featured in my Simposio cookbook dedicated to Capri—the island of lemons, sea breeze, and perfect tomatoes.
Get your copy here.
Caprese salad is the ultimate Italian summer lunch or side dish. All you have to do is slice a tomato and a mozzarella… and follow a few simple steps to make it truly delicious.
Making the Italian Caprese Salad Ahead of Time
The first thing to know about the Caprese salad recipe is that it benefits from a little rest. Make it 30 minutes to two hours in advance: the flavors will meld beautifully, the juices will gather, and the herbs will release their aroma.
Which herbs, you ask?
Caprese Salad with Basil or Oregano (or Both)
Basil or oregano—you choose. Or use both.
Basil must be fresh and hand-torn (cutting with a knife causes oxidation), while oregano can be fresh or dried. These herbs are the secret that transforms a Caprese from basic to exceptional. That, and the resting time.
Which Mozzarella Is Best?
For full flavor, choose the best mozzarella you can find. Fiordilatte is perfectly fine, but buffalo milk mozzarella (Mozzarella di Bufala) makes this dish extraordinary.
Heirloom or Cherry Tomatoes?
Tomatoes should be firm and crisp—either heirloom varieties or flavorful cherry tomatoes. My favorite is the “pachino riccio,” also known as “costoluto”: a spring tomato, available only for a short season.
Other Ingredients (If You Must)
A few traditional additions are allowed in a Caprese salad recipe: a sprinkle of black pepper, a few black olives, anchovy fillets, or a touch of pesto. Add gently. The tomato and mozzarella must remain the stars.
Caprese Salad Recipe
Ingredients
- 2 –3 medium heirloom or salad tomatoes
- 1 mozzarella fiordilatte or buffalo
- 4 basil leaves or 1 teaspoon fresh/dried oregano
- 1 tablespoon extra virgin olive oil
- Sea salt
Instructions
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Chop or hand-tear the basil (or oregano if using fresh).
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Slice the tomatoes and mozzarella into medium pieces.
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Place them in a medium bowl. Season with olive oil, sea salt, and herbs.
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Mix gently and let rest at room temperature for 30 minutes to 2 hours before serving. While you wait, dive into Capri’s lunar sea through the pages of Capri’s Simposio—a slow travel, slow cooking, slow culture cookbook.
Recipe Notes
You can make Caprese salad the day before and refrigerate it overnight—just remember to take it out at least an hour before serving. It won’t be the same, but it’ll still be delicious.
Where This Recipe Comes From
“If I were asked to describe Capri, I would say it is a sunkissed moon…
The sea calls you in: come, dive in. I’ll swallow you. I’ll embrace you. Come.”
These words open Simposio: Capri, my slow travel cookbook dedicated to the island’s light and shadow, salt and silence.
Recipes, rituals, and reflections from a place that changes you.
Enjoy your Caprese salad with toasted bread and a glass of good wine.
Buon appetito!
– Claudia