📝 About This Recipe
Originating from the island of Capri, this iconic Italian salad is a masterclass in the beauty of simplicity and the harmony of the Italian flag’s colors. This recipe elevates the classic trio of milky buffalo mozzarella, vine-ripened tomatoes, and aromatic basil by incorporating a touch of floral honey and cold-pressed olive oil. It is a refreshing, soul-satisfying dish that captures the very essence of a Mediterranean summer on a single plate.
🥗 Ingredients
The Core Trio
- 4 large Heirloom or Beefsteak Tomatoes (perfectly ripe, at room temperature)
- 16 ounces Fresh Buffalo Mozzarella (Mozzarella di Bufala) (drained and patted dry)
- 1 large bunch Fresh Genovese Basil (leaves picked and washed)
The Infusion and Dressing
- 1/2 cup Extra Virgin Olive Oil (high-quality, cold-pressed)
- 2 tablespoons Aged Balsamic Vinegar of Modena (syrupy consistency)
- 1 teaspoon Maldon Sea Salt Flakes (for finishing)
- 1/2 teaspoon Freshly Cracked Black Peppercorns (to taste)
- 1/2 teaspoon Wildflower Honey (to balance the acidity)
Optional Aromatics
- 1 pinch Dried Oregano (Sicilian variety if possible)
- 1 piece Garlic Clove (peeled and halved for rubbing the platter)
👨🍳 Instructions
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1
Begin by removing your tomatoes and buffalo mozzarella from the refrigerator at least 30 minutes before preparation; serving them at room temperature is crucial for the best flavor and texture.
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2
Prepare a small bowl of ice water. Quickly blanch 1/4 cup of the basil leaves in boiling water for 5 seconds, then shock them in the ice water to preserve their vibrant green color.
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3
Pat the blanched basil dry and blend it with 1/4 cup of the extra virgin olive oil until smooth. Strain through a fine-mesh sieve to create a bright basil oil.
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4
In a small ramekin, whisk together the remaining olive oil, the wildflower honey, and a pinch of salt until emulsified.
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5
Take a large, flat serving platter and rub the cut side of the garlic clove across the surface to impart a very subtle, background aroma.
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6
Using a sharp serrated knife, slice the tomatoes into 1/4-inch thick rounds. Discard the stem ends.
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7
Slice the buffalo mozzarella into rounds of similar thickness. If the cheese is very soft, you can gently tear it into rustic chunks instead.
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8
Arrange the tomato slices and mozzarella on the platter in an alternating, overlapping circular pattern (shingled).
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9
Tuck the fresh, unblanched basil leaves between the tomato and cheese slices so they peek out elegantly.
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10
Drizzle the honey-infused olive oil evenly over the entire salad, ensuring every slice of cheese and tomato is kissed by the oil.
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11
Artfully dot the platter with the vibrant green basil oil you prepared earlier.
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12
Drizzle the aged balsamic vinegar in thin streaks over the top. If your balsamic is thin, simmer it in a small pan beforehand until reduced by half.
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13
Sprinkle the Maldon sea salt flakes and freshly cracked black pepper generously over the dish.
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14
Finish with a tiny pinch of dried oregano crushed between your palms for an authentic southern Italian touch.
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15
Serve immediately while the cheese is creamy and the tomatoes are juicy.
💡 Chef's Tips
Never refrigerate your tomatoes, as cold temperatures destroy their cellular structure and dampen their flavor. If you cannot find Buffalo Mozzarella, use 'Fior di Latte' (fresh cow's milk mozzarella) but avoid the low-moisture processed blocks. Always use a serrated knife for the tomatoes to get clean slices without squishing the fruit. Salt the tomatoes about 5 minutes before adding the cheese if you want to draw out more of their natural juices to mix with the oil. For a modern twist, use a variety of colored heirloom tomatoes to create a visually stunning mosaic.
🍽️ Serving Suggestions
Serve with thick slices of toasted sourdough or ciabatta to soak up the leftover oil and tomato juices. Pairs beautifully with a chilled glass of Greco di Tufo or a light, crisp Rosé. Serve as a refreshing starter before a main course of grilled sea bass or lemon chicken. Accompany with a small bowl of Taggiasca or Kalamata olives for a salty contrast. Great as a light lunch alongside a platter of Prosciutto di Parma.