Tomato mozzarella salad (Insalata Caprese)

Tomato mozzarella salad (Insalata Caprese)
  • 2 Piece tomato
  • 100 Gram (g) mozzarella di bufala
  • 2 Piece basil leaves
  • 1 Table spoon (tbsp) olive oil
  • 1 Peck salt
  • 1 Peck black pepper grounded

season: Spring,Summer

occasion: 4Family, 4Holidays

origin: Traditional (National&Religious)



This is a fresh and easily prepared salad which is served in Italy as starter. Slice the fresh mozzarella and tomato into discs of moderate thickness and alternate them on a platter (or on individual plates if you are doing individual portions) with sliced discs of the ripe tomatoes, overlapping for effect. Tear a good bunch of fresh, fragrant basil leaves and sprinkle liberally over the slices. Add salt and freshly ground pepper to taste. Then, just before serving, drizzle on some excellent extra-virgin olive oil. Insalata Caprese should never be allowed to sit in oil for any length of time and become soggy. And no vinegar of any kind goes on Insalata Caprese.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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