Capri brings to mind summer, sunshine, and ease, so it's only fitting that this simple, irresistible salad is named for the Tyhrennian island. Caprese salad comprises tomatoes, mozzarella, a drizzle of extra virgin olive oil, some fragrant basil leaves, perhaps some salt, and that's it. Just add a side of toasted bread and you're done.
A dish that's so simple to make, it's also rather easy to botch – the mozzarella could lose too much milk, the tomato could be too ripe, or poor quality oil can spoil it all, etc. So, here are 10 tips for preparing the perfect Caprese salad – don't worry, it's not rocket science, just a few ideas to keep front of mind.
1. Mozzarella
In addition to the tomatoes, mozzarella is the main ingredient so it should be a high-quality variety. The classic recipe calls for fiordilatte, or cow's milk mozzarella, but you can up the flavor ante with buffalo mozzarella. Just make sure that whatever cheese you decide to use is super fresh.
2. The temperature
Temperature is crucial, and this is usually the main cause of a Caprese salad gone wrong. The mozzarella mustn’t lose too much milk otherwise it will have adverse effects on the flavor of the tomatoes. Keep the mozzarella at room temperature – if you can help it, don't put it in the fridge. Dab the slices with paper towels to eliminate excess liquid.
3. Tomatoes
The aforementioned mozzarella philosophy also applies to the tomatoes. Don't select just any tomatoes at random – the optimal varieties are the fiascona tomato, also known as Umberto tomato, or the beefsteak tomato. They should be ripe with a slight crunch and preferably sliced the same size as the mozzarella. You can also choose Pachino or cherry tomatoes, but in this case, since they're smaller, dice them and serve the Caprese salad in single-portion glasses, which conveniently contain the ingredients.
4. Tomatoes and water
Once the tomatoes have been cut, set them aside to let dry to remove excess water, just like with the mozzarella, as too much water will ruin the Caprese's consistency.
5. Salt
Salt should only be added to the tomatoes and not the mozzarella, but we're not opposed to the idea of finishing with a sprinkle of sea salt flakes.
6. Pepper
Pepper isn't “necessary,” but you're welcome to add some.
7. Basil
Basil is not only decorative, it's indispensable. Once again, quality comes into play. If possible choose large-leaf basil like the Neapolitan variety, and break the leaves with your hands. Since it tends to wither and blacken, add the basil to the Caprese salad just before serving.
8. Oregano
Oregano is optional. Many people use this herb in place of basil if not alongside it. Whether using fresh or dry oregano, choose a fragrant, top-quality variety.
9. Extra-virgin olive oil
And yet again, quality is crucial – olive oil can make or break the Caprese so use top-quality extra-virgin olive oil. But also select carefully, preferably an olive oil with a delicate, fruity flavor. And most important, don't add too much – use just enough to enhance the flavor of the ingredients without overpowering them.
10. Other seasonings
No mayonnaise, vinegar, olives, eggs, or sauces of any kind like pesto. Excessive seasoning and combinations would eclipse the balanced flavors of mozzarella and tomato, stripping away the integrity of a Caprese salad. That being said, we're not completely opposed to drizzling a balsamic vinegar reduction. In this case, keep reduction on the side and so that anyone who wants can serve themselves. Alternatively, you can also finish with a light sprinkling of lemon zest.
Photo Giandomenico Frassi, Styling Beatrice Prada
