The English Post

Caprese salad

CAPRESE
Written by Veronica Lavenia

Caprese salad is a staple of Italian Summer food.

Mozzarella cheese gets its name from the Italian word “mozzare” which means “cut off in reference to the manual cutting which is what mozzarella maker does to create the shape of the cheese.

In summer, Caprese salad (its name derives from the island of Capri) is one of the most simple and fresh Italian dishes.

For a great Caprese you have to choose the best ingredients: high quality extra virgin olive oil, best red and juicy tomatoes, fresh basil and, of course, mozzarella from Italian buffalo milk (Mozzarella di bufala Campana).

Caprese salad: Ingredients

Serves 2

mozzarella cheese from Buffalo milk

2 tomatotes

A pinch of sea salt

Extra virgin olive oil, to taste

Fresh basil leaves

A sprig of dry rosemary

 

Caprese salad: Method

  1. Slice the mozzarella and tomatoes. Lay them on a serving platter, alternating mozzarella and tomatoes.
  2. Add a pinch of salt and drizzle with extra virgin olive oil.
  3. Sprinkle with fresh basil leaves, capers and Rosemary.
CAPRESE

PH. Veronica Lavenia

Don’t miss:

Vegan Caprese with tofu

About the author

Veronica Lavenia

Veronica, PhD, is an Italian based food writer. Born and raised in Italy, surrounded by the thriving culture and spirit of Sicily, Veronica was a University academic before becoming a food writer. In the context of academic research, she has published essays on the Spanish-American narrative in national and international Academic Journals. As freelance journalist, she wrote about book reviews and tennis. Food was the subject she thought about most so, inspired by family recipes, and valuable Italian culinary heritage, she moved into writing her experiences and studies on the subject.
Sustainability, seasonality and selection of raw materials (as much as possible local, organic and unrefined) are the basis of Veronica’s natural food philosophy.
Cookery author, "Gluten Free Heaven" magazine contributor, some of her works have appeared in "Vegetarian Living", "Veggie Magazine", "Lifestyle FOOD", "Australian Good Food & Travel Guide" and "Chickpea", among others.