📝 About This Recipe
Originating from the island of Capri, this iconic Italian salad is a masterclass in simplicity, celebrating the vibrant colors of the Italian flag. The soul of this dish lies in the contrast between the creamy, milky richness of buffalo mozzarella and the bright, acidic sweetness of vine-ripened heirloom tomatoes. Enhanced with a duo of fresh basil infusions and a touch of sea salt, it is a refreshing testament to the beauty of high-quality, seasonal ingredients.
🥗 Ingredients
The Core Elements
- 16 ounces Buffalo Mozzarella (Mozzarella di Bufala Campana) (two large balls, at room temperature)
- 3 large Heirloom Tomatoes (multi-colored for visual appeal, ripe but firm)
- 2 medium Vine-Ripened Roma Tomatoes (provides a consistent shape for shingling)
- 1 large bunch Fresh Sweet Basil (leaves kept whole, smaller leaves preferred)
The Seasoning & Oils
- 1/4 cup Extra Virgin Olive Oil (cold-pressed, high-quality Italian oil)
- 2 tablespoons Aged Balsamic Vinegar of Modena (syrupy consistency, aged at least 12 years)
- 1 teaspoon Maldon Sea Salt Flakes (for finishing and texture)
- 1/2 teaspoon Freshly Cracked Black Pepper (tellicherry peppercorns preferred)
- 1/4 teaspoon Dried Oregano (optional, for a Sicilian touch)
For the Basil Infusion (Optional)
- 1/2 cup Fresh Basil Leaves (blanched and shocked)
- 1/4 cup Neutral Grapeseed Oil (to carry the basil flavor without overpowering)
👨🍳 Instructions
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1
Remove the buffalo mozzarella from its packing liquid approximately 30 minutes before serving to allow it to reach room temperature; this ensures the creamiest texture.
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2
Wash the heirloom and Roma tomatoes gently under cold water and pat them completely dry with a lint-free towel.
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3
Using a sharp serrated knife, slice the tomatoes into 1/4-inch thick rounds. For the larger heirloom tomatoes, you may cut the rounds in half to match the size of the cheese.
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4
Place the sliced tomatoes on a paper towel-lined tray and sprinkle very lightly with a pinch of fine salt to draw out excess moisture for 5 minutes.
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5
Gently tear the buffalo mozzarella into bite-sized rustic chunks or slice into 1/4-inch rounds, depending on your preferred aesthetic.
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6
If making the basil oil: Blanch 1/2 cup basil in boiling water for 10 seconds, shock in ice water, squeeze dry, and blend with grapeseed oil until bright green. Strain through a fine-mesh sieve.
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7
Select a large, flat serving platter. Begin 'shingling' the salad by alternating a slice of tomato, a slice of mozzarella, and a large, fresh basil leaf.
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8
Repeat the pattern in a circular or linear fashion until the platter is filled, ensuring the colors pop against each other.
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9
Tuck smaller basil leaves into any gaps to create a lush, full appearance.
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10
Drizzle the high-quality extra virgin olive oil generously over the entire arrangement, ensuring every piece of cheese and tomato is kissed by the oil.
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11
Using a spoon, artfully dot the aged balsamic vinegar over the salad. The thick vinegar should sit on top rather than running off.
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12
If you made the basil oil, add a few drops around the plate for a vibrant green contrast.
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13
Sprinkle the Maldon sea salt flakes and freshly cracked black pepper from a height to ensure even distribution.
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14
Finish with a tiny pinch of dried oregano if desired, and serve immediately while the tomatoes are at their peak flavor.
💡 Chef's Tips
Always use room temperature mozzarella; cold cheese lacks the characteristic milky sweetness and supple texture. Choose tomatoes that are heavy for their size and fragrant at the stem; if they don't smell like a garden, they won't taste like one. Avoid using 'Balsamic Glaze' from a squeeze bottle if possible; a true aged balsamic vinegar provides a more complex, natural sweetness. Only salt the tomatoes right before serving to prevent the salad from becoming watery and the basil from wilting. If you cannot find buffalo mozzarella, use 'Fior di Latte' (fresh cow's milk mozzarella) rather than the hard, vacuum-sealed blocks.
🍽️ Serving Suggestions
Serve with warm, crusty ciabatta or focaccia to soak up the herb-infused oils and tomato juices. Pair with a crisp, chilled Vermentino or a light Provençal Rosé to complement the acidity of the tomatoes. Add a side of Prosciutto di Parma for a salty, savory protein addition. Serve as a refreshing starter for a grilled lemon-herb chicken or pan-seared sea bass dinner. Accompany with a small bowl of marinated Castelvetrano olives for an authentic Italian antipasto spread.