Insalata caprese
Capri's salad: ripe tomato, fresh buffalo mozzarella and basil, dressed only with olive oil and salt. The colours of the flag, no balsamic.
Recipe by I Want Some Food · Reviewed by the editorial kitchen.
- Prep
- 10 min
- Cook
- —
- Rest
- None
- Total
- 10 min
- Difficulty
- Very easy
- Spice
- No chilli
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Caprese is three ingredients at their best, dressed with olive oil and salt: ripe tomatoes, fresh mozzarella, ideally buffalo mozzarella from Campania, and whole basil leaves. There is no balsamic vinegar, no balsamic glaze and no pesto; they are additions from outside Italy and they cover the flavours the salad exists to show. Slice the tomatoes and mozzarella about 1 cm thick and alternate them on a plate with the basil. Season the tomatoes with salt, then pour over good extra virgin olive oil. Take the mozzarella out of the fridge half an hour ahead; cold mozzarella tastes of nothing. Done is a cool, milky, juicy plate that tastes of summer.
What you'll need
6 ingredients. Tap each one once it's out on the bench.
Ingredients
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Take the mozzarella out of the fridge 30 minutes ahead. Slice it and the tomatoes about 1 cm thick.
5 min
Step 2
Arrange tomato and mozzarella slices overlapping on a plate, tucking basil leaves between them.
3 min
Step 3
Salt the tomatoes, pour over the olive oil and add a pinch of oregano if you like. Serve at once.
Nutrition
Per serving · estimate
- Calories
- 509 kcal
- Protein
- 25.2 g
- Carbs
- 7 g
- Fat
- 43.3 g
- Saturated fat
- 20.7 g
- Fibre
- 1.6 g
- Sugar
- 3.8 g
- Sodium
- 917 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- Milk
- Vegetarian
- Gluten-free
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 13 November.
Substitutions
Mozzarella di bufala → Fior di latte
Cow's-milk mozzarella; milder and less rich, and just as Neapolitan.
Tips
- Never refrigerate the tomatoes; cold kills their flavour.
- Mop up the oil and mozzarella milk with bread.
History & culture
On Capri and along the Amalfi coast it is a summer lunch on its own, a light starter, or a 'secondo' for those who skip meat. Neapolitans insist on buffalo mozzarella or the local fior di latte, eaten the day it is made.
The salad is usually credited to the island of Capri in the early twentieth century, and it became famous after the Second World War when Capri was a holiday island for the wealthy. Its red, white and green made it a patriotic favourite, and it spread across Italy and abroad from there.
Traditional — Tomato, mozzarella, basil, olive oil and salt. No balsamic.
Provenance: Editorial adaptation.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Insalata caprese take?
10 min all in — 10 min prep. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Very easy.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian, Gluten-free.
7 more questionsFewer questions
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Chef's knife, Cutting board.
How much salt do I put in?
The recipe lists Salt at ½ tsp (flaky).
What can I use instead?
Mozzarella di bufala → Fior di latte. Cow's-milk mozzarella; milder and less rich, and just as Neapolitan.
Any tips from this recipe?
Never refrigerate the tomatoes; cold kills their flavour. Mop up the oil and mozzarella milk with bread.
Can I prepare this ahead?
Take the mozzarella out of the fridge 30 minutes ahead. Slice it and the tomatoes about 1 cm thick.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
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