A recipe from Gemo
Insalata Caprese
A classic cold salad from Capri and Campania made with ripe tomatoes, fresh mozzarella, basil, extra-virgin olive oil, and salt. This version keeps the clean tomato-mozzarella-basil identity and skips vinegar so the fresh ingredients stay central.
Method
- 01
Drain the mozzarella well, pat it dry, and slice it about 1 cm thick. Let it sit at room temperature while you prepare the tomatoes so the cheese is not fridge-cold.
- 02
Slice the tomatoes about 1 cm thick. Sprinkle them lightly with part of the salt and let them stand for 5 minutes so excess juice releases without making the platter watery.
⏱ 5 min
- 03
Arrange the tomato and mozzarella slices on a wide platter, overlapping and alternating them. Tuck basil leaves between the slices so every serving gets tomato, mozzarella, and basil.
- 04
Drizzle the salad with extra-virgin olive oil, season with the remaining salt to taste, and serve cool or at room temperature while the tomatoes and basil are fresh.
Nutrition
