Jamie's Italy

recipes



Insalata Caprese - salad from Capri

I was debating whether or not this recipe should go into the book, as there's probably a Caprese salad in every Italian cookbook around. However, they never seem to be done in the way that I like to make mine, because they're usually made with perfectly sliced mozzarella and tomato.

So I wanted to do my take on this brilliant combination. The mozzarella is torn and the whole thing is more rustic, plus the dressing is made in a different way. It tastes absolutely delicious and has got to be one of the simplest salads you can do - it looks great served on a large platter. Just don't forget that this salad obviously originates from the island of Capri, where they have great weather and the tomatoes and basil are absolutely fantastic, so try to get hold of the best ingredients you can.

Serves 4

4 x 150g balls of buffalo mozzarella
2 handfuls of good mixed ripe tomatoes, of different shapes and sizes
the white of 1 spring onion, very finely sliced
extra virgin olive oil
good-quality herb vinegar

for the dressing:
a big handful of fresh basil leaves
sea salt and freshly ground black pepper
extra virgin olive oil

First make your dressing. Keeping a few leaves aside for later, roughly chop the basil and pound with a good pinch of salt in a pestle and mortar. Add a splash of oil and stir it in to make a lovely smashed basil dressing.

Carefully tear the mozzarella on to a large serving plate. Chop the tomatoes roughly into chunks and dress in a bowl with the spring onion, some olive oil, a little herb vinegar and some salt and pepper. Place the tomatoes in and around the mozzarella and drizzle the basil sauce over the top. Sprinkle with the reserved basil leaves and serve.



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Recipes

Insalata Caprese - Salad from Capri

Crostata di Fichi - Fig Tart

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