INGREDIENTS

Serves 4; scale up ingredients as desired

With its tricolored ingredients, insalata caprese really flies the Italian flag. The simple dish soon caught on within the region–as it features four of Campania’s best products–as well as abroad, becoming one of Italy’s most internationally recognized dishes.

Half a kilo mozzarella di bufala - Two to three large, ripe tomatoes, cuore di blu, heirloom, marinda, or cherry tomatoes - 1 bunch of fresh basil - High-quality extra virgin olive oil - Flaky sea salt

PREPARATION

1. Slice the mozzarella in thick slices in the same dish where you will serve it, in order to not lose any of the liquid. Set aside.
2. Slice the tomatoes into thick slices. If you’re using cherry tomatoes, slice them in half.
3. Arrange the tomatoes in between the slices of mozzarella, and place the basil leaves either whole or cut in half on top.
4. If desired, drizzle generously with olive oil and sprinkle with salt. Serve.

Thanks to Italy Segreta for this recipe.

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