Friday, November 12, 2010

Insalata Caprese

Tomato, Mozzarella, and Basil salad

Several weeks ago, a young couple came over for dinner at short notice. They were in the area, and they are related to me, so neither of us felt the need for any formalities. We had afternoon tea and we chatted, and in parallel I did some cooking, asking them about their preferences as I went along. They wanted something simple and healthy. Based on what I had on hand, we decided on matki usal, brown rice, polis, and baby potatoes bhaji. I was going to make a cabbage koshimbir to go along with it. However, I had some gorgeous heirloom tomatoes in different colors, and also fresh mozzarella. They had never had a Caprese salad before, but seemed eager to try it out, so I made that. The classic Italian Insalata Caprese (salad in the style of Capri) fit just fine into the otherwise Maharashtrian slanted meal.

In fact, the guests watched me make it, and enjoyed it so much, that later they started making it at as well, and sent me an email to tell me about it. Sweet.

I have been making this salad for years, and it is a staple at almost every Italian restaurant. To me it is so basic that I would have never ever thought of putting it up on my blog. However, I found it gratifying to have taught my young relatives something they liked. So for people like them who are eager to try and enjoy new things, here is a recipe for a simple salad that depends on a few things of the highest quality. It needs excellent tomatoes and the best fresh mozzarella you can find. Both of these have to taste really good on their own for them to shine together.

Just because the classic combination is unbeatable, I rarely bother to make any variations it, but I do use the basic canvas to try out various salts or olive oils. A recent hit was using Himalayan pink salt. I don't know what it was about this tiny change, but it just turned out much better than usual, and so now I always use Himalayan pink salt in this salad. Italy meets India, as it does many times in my kitchen!

Insalata Caprese: Salad of tomatoes and mozzarella

Insalata Caprese

Serves 2


8-10 oz (about 2-4, depending on size) ripe tomatoes
4 oz fresh mozzarella cheese (usually 1 medium ball)
10-15 basil leaves
big pinch of coarse salt
freshly ground pepper
about 1 Tablespoon extra virgin olive oil


Slice the tomatoes into rounds. Drain the mozzarella cheese from its brine and slice it into rounds.

On a platter or tray, layer the slices of tomatoes, cheese, and basil leaves. You can also tear up the leaves and scatter them over the tomatoes and cheese. Season with salt, pepper, and gently drizzle olive oil to cover everything.

Note: Ignore those two olives in the picture. They were sitting in the fridge and had to be finished off.

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Home Cooked Oriya Food said...

I love this basic italian the way it meets Indian dishes...

Anonymous said...

this looks so good. the fresh flavours complimenting each other.. its rare to find good mozzarella here, leave alone fresh... :( so restaurant orders it is for me!

Anjali Koli said...

Lovely simple salad. My salads rarely have cheese in them. I know I will love this one.

Anjali Koli said...

Came back to tell u, I made with fresh paneer, dried rosemary and sea salt. Love it. Thanks a bunch ET for the idea!

Saee Koranne-Khandekar said...

Makes me want to sit by the sea with a good book. Great looking salad!

evolvingtastes said...

Somu, yes, it does fit into an Indian menu quite well.

arundati, look at Anjali's variation below! She used fresh paneer and liked it too.

Anjali, great! I am so glad. Since I find mozzarella easily here, I wouldn't have thought of it, but what a great idea!

Saee, indeed. Perfect for a sunny afternoon by the ocean.

Mints! said...

Lovely!!! I used to love this one. I recently just made Basil and homegrown heirloom tomato salad :)

Himalayan Pink Salt .... yum yum yum :)

As usual nice picture ;)

evolvingtastes said...

Mints, this is the salt you gave me. I am sure you know that. :)

Miri said...

Perfect! looks absolutely gorgeous. and you have passed on a tradition!

camelia said...


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Kitchen Boffin said...

salad looks healthy, yummy and filling... nice recipes..

Miri said...

I made this yesterday for some friends who had come over for dinner and it was simply superb!

evolvingtastes said...

Miri, so glad to hear!!

evolvingtastes said...

Kitchen Boffin, welcome to my blog!

Unknown said...

Wow that looks beast! Love this sandwich always!!! YUM!

Unknown said...

If you don't have mozzarella on hand you can make a soft paneer by heating the milk and using buttermilk to curdle it then straining and pressing for only 10 min or so. This also tastes really good. Oh and use the paneer while it is still warm so it has that soft texture like the mozza. If you make the paneer early and keep it in the fridge just heat it up in an oven or toaster oven on a low heat.

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