C is for Caprese

From the coast of Ipanema to the Island of Capri…

And that’s where we’ll end our journey. The Island of Capri, located in the Mediterranean Sea on the western shore of the boot of Italy, is the birthplace of one of Italy’s most loved dishes. Well, actually Napels is, but the salad wasn’t named after the island for nothing. The magnificent ingredients came from the  sunny place.  Sometimes less is truly more. By using four simple ingredients you can create an elaborate salad with intense flavours. Be sure to buy the best ingredients you can. Authentic mozzarella, tasty tomatoes, fresh basil, and definitely extra vergin oil.  Honestly, you just need to taste this for yourself. It’s easy, ready in 5 minutes but you’ll enjoy its aromas for hours.

This Insalata Caprese is a salad in name, but is actually served as an antipasto -a starter- and not as a side dish. More on the art of Italian dining tomorrow!  

Insalata Caprese

  • Servings: 2-4 persons
  • Difficulty: easy
  • Print


  • 250 grams of mozzarella
  • 5 large tomatoes (I used Roma tomatoes)
  • 20 grams of basil leaves
  • Extra vergin olive oil
  • Salt and pepper

Used kitchen appliances

  • 1 round plate


  1. Finely slice the mozzarella and the tomatoes. Tomatoes are sliced best by laying them on the side and starting from the top or bottom.
  2. Start with a basil leave, top it off with a mozzarella slice, and end with tomato. Keep continuing to do so until the plate is filled. Drizzle over some olive oil, and sprinkle some salt and pepper over the salad.

30 Comments Add yours

  1. Carrie-Anne says:

    My parents frequently make that salad, though I eat almost no dairy anymore and no longer have a taste for mozzarella. When I did eat dairy regularly, I liked the mozzarella sliced thinner, and preferred the tomato slices to be thicker.

    Liked by 1 person

    1. basilandoil says:

      I prefer it the other way round, just because I love mozzarella so much! Thanks for the comment!


  2. YUM!!! Simple, classic, delicious!! Looks so good!!

    Liked by 1 person

  3. Jhaneel says:

    Yum! This looks great, and makes me long for summer when tomatoes are at their peak. Sigh..

    Liked by 1 person

    1. basilandoil says:

      That’s the best time isn’t it, eating a wonderful salad like this outside in the sun…


  4. Lisa 🙂 I used to make this all the time… I need to find a vegan mozzarella substitute! 🙂 Love the pictures… just need the sunshine! 🙂

    Liked by 1 person

    1. basilandoil says:

      Thanks! I’m in dire need of some sunshine as well, so I can enjoy this salad even more!

      Liked by 1 person

  5. Sabina says:

    Caprese salad is one of my FAVORITES. I use balsamic vinegar instead of olive oil though.

    Liked by 1 person

    1. Hannah G says:

      My favorite too! Never thought of balsamic vinegar… I might try mixing them next time. 😀

      Liked by 2 people

    2. basilandoil says:

      Yeah, that’s amazing as well! You could indeed mix them as well so you have the best of both worlds!

      Liked by 1 person

  6. Shelly Burke says:

    This makes me excited for summer! Fun blog–I’m following!

    Checking in from the Blogging A to Z Challenge. I’m blogging at http://www.nebraskafamilytimes.blogspot.com , with the theme of “Words Matter”, and http://www.achristianmomsguide.blogspot.com with the theme of “Lifehacks for the Christian Mom.”

    Liked by 1 person

  7. YES I WAS SO HOPING YOU WOULD DO THIS FOR “C”!!!! I love Caprese ❤

    Liked by 1 person

    1. basilandoil says:

      Haha yay, glad you’re happy!!


  8. I am looking forward to the first tomato of the summer!

    Liked by 1 person

  9. marissoule says:

    I often prepare this salad in the summer. It’s great for the Friday night get-togethers we have at our condo complex. As you said, it’s best with fresh (vine ripened) tomatoes, cheese, and basil.

    Liked by 1 person

    1. basilandoil says:

      Best summer recipe! Not having to stand over pots and pans in a hot kitchen is always great in summertime!


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