Prep Time: 20 minutes
Caprese salad is made with only four main ingredients, so it is important that you use the best ingredients possible. I like to use mozzarella di bufala (mozzarella made with buffalo milk). You can find an imported Italian brand in most warehouse clubs. Otherwise buy the best fresh mozzarella you can find from an Italian cheese store. I have been craving this salad since my recent trip to Italy. I went with my sister, niece and cousins. We had a great trip, but the one thing that my niece, Jasmine, had to have every day was Insalata Caprese. We visited Capri where this salad originates. The tomatoes were at their peak, and the mozzarella di bufala was the best we ever had. So, with this traditional Caprese recipe, I am reliving my trip to Italy.
1 – lb. ripe Campari or vine ripened tomatoes
10 – oz. mozzarella di bufala
Extra Virgin Olive Oil
2 – fresh basil leaves
1/4 – tsp. dried oregano
Slice tomatoes in 1/4 inch thick slices. Arrange them on a plate in a single layer. Sprinkle with salt and oregano, then drizzle about 2 tablespoons of olive oil over the tomatoes.
Slice the mozzarella in 1/4 inch thick slices, and arrange them on top of the tomatoes. Sprinkle with a little salt and a pinch of oregano. Taste the mozzarella before you add salt to determine how much is needed. Drizzle a little olive oil over the cheese and top with pieces of basil. Tear the basil with your hands; do not cut it with a knife.