Caprese salad with tomato and buffalo mozzarella is a simple, light, tasty and no-cook salad, particularly suitable for the summer period.
It is a traditional recipe that the whole family likes, bringing together the needs of lightness, simplicity and speed of preparation, in fact it is really prepared in just 5 minutes!
Caprese salad with buffalo mozzarella is a very obvious demonstration of the fact that we often scramble to find fancy, alternative, more or less elaborate recipes.
But we forget that it is precisely in traditional cuisine that we can find the simple, authentic flavors that best meet our needs.
The original recipe calls only for tomato and mozzarella, but variations are the order of the day, such as one that calls for the addition of anchovies in oil or tuna.
If we then combine the traditional caprese of tomato and mozzarella with the very good buffalo mozzarella from Campania, I would say that not only have we saved dinner, but we have also brought to the table a tasty and valuable dish.
The name of this simple and genuine salad comes right from the island of Capri, in fact it seems that the recipe has Neapolitan origins, linked precisely to the tradition of summer cooking, of long evenings by the sea, such as those on the island.
The traditional recipe calls for both tomato and mozzarella to be cut into slices, roughly the same size, then arranged alternately directly on the plate, where the salad is then dressed.
- 3 large tomatoes (round, firm and ripe)
- 2+ 1/2 cup of mozzarella cheese (300 g) (preferably buffalo mozzarella)
- olive oil (extra virgin) to taste
- oregano to taste
- basil (fresh) to taste
- salt to taste
To prepare the caprese salad with tomato and buffalo mozzarella, start by washing and drying the tomatoes, then cut them into slices about 0.12-0.15 inches thick.
Slice the mozzarella in the same way (it would be preferable to choose a size of mozzarella that allows you to get slices similar to those of the tomato).
Allow the mozzarella to drain a little from any excess whey.
Now arrange the mozzarella and tomato slices alternately on the plate; you can, for example, arrange a mozzarella in the center to make the dish more choreographic.
Sprinkle just the tomato slices with a little salt and drizzle everything with a drizzle of olive oil, then season with oregano and fresh basil leaves.
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