📝 About This Recipe
Originating from the sun-soaked island of Capri, this iconic Italian antipasto is a poetic celebration of the tricolore—the red, white, and green of the Italian flag. It relies on the sublime harmony of milky buffalo mozzarella, vine-ripened tomatoes, and aromatic basil to create a refreshing masterpiece. When prepared with peak-season ingredients and high-quality fats, it is a testament to the beauty of culinary simplicity and Mediterranean elegance.
🥗 Ingredients
The Produce
- 4 large Heirloom or Beefsteak Tomatoes (perfectly ripe, room temperature)
- 1 bunch Fresh Basil (large, unblemished leaves)
The Cheese
- 16 ounces Mozzarella di Bufala Campana (drained and patted dry)
The Dressing and Seasoning
- 1/4 cup Extra Virgin Olive Oil (cold-pressed, high quality)
- 2 tablespoons Aged Balsamic Vinegar of Modena (syrupy consistency)
- 1 teaspoon Maldon Sea Salt (flaky texture)
- 1/2 teaspoon Freshly Cracked Black Pepper (to taste)
- 1/4 teaspoon Dried Oregano (optional, for authentic Neapolitan touch)
👨🍳 Instructions
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1
Begin by removing the Mozzarella di Bufala and tomatoes from the refrigerator at least 30 minutes before assembly; serving this dish at room temperature is essential for the best flavor profile.
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2
Gently wash the tomatoes and pat them dry with a soft towel to prevent excess moisture from diluting the dressing.
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3
Using a sharp serrated knife, slice the tomatoes into 1/4-inch thick rounds, discarding the stem ends.
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4
Slice the mozzarella into rounds of equal thickness to the tomatoes, ensuring they are roughly the same diameter for a beautiful visual balance.
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5
Pick the largest, most vibrant basil leaves from the stems. Rinse them gently in cold water and pat them completely dry between paper towels.
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6
On a large, flat serving platter, begin the 'shingling' process by placing a slice of tomato down first.
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7
Layer a slice of mozzarella slightly overlapping the tomato, then tuck a large basil leaf between them so the green tip peeks out.
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8
Continue this alternating pattern (Tomato-Mozzarella-Basil) in a circular or linear fashion until the platter is filled.
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9
Generously sprinkle the flaky sea salt over the entire platter, focusing specifically on the tomatoes to draw out their natural sweetness.
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10
Add a few cracks of black pepper and a tiny pinch of dried oregano if you desire a traditional Southern Italian herbaceous note.
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11
Drizzle the extra virgin olive oil in a slow, steady stream over the salad, ensuring every slice of cheese and tomato is kissed by the oil.
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12
Finish by dotting the platter with the aged balsamic vinegar. Use a spoon to create elegant droplets or a thin artistic drizzle.
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13
Let the salad sit for 3-5 minutes before serving; this allows the salt to macerate the tomatoes and the flavors to meld into the cheese.
💡 Chef's Tips
Always use room temperature tomatoes; refrigeration kills their enzymes and dulls the flavor. If you cannot find Buffalo Mozzarella, use 'Fior di Latte' (fresh cow's milk mozzarella) rather than the hard, vacuum-sealed blocks. Avoid using a balsamic 'glaze' from a plastic bottle if possible; instead, look for a naturally thick, aged balsamic vinegar. Never chop the basil with a knife for this dish, as it bruises the leaves; use them whole or tear them by hand at the very last second. Salt the tomatoes specifically, as the cheese is already slightly salty but the tomatoes need the seasoning to shine.
🍽️ Serving Suggestions
Serve with a basket of warm, crusty ciabatta or focaccia to soak up the leftover oil and tomato juices. Pair with a crisp, chilled Pinot Grigio or a light Vermentino to complement the acidity of the tomatoes. Serve as a starter before a classic pasta dish like Spaghetti Carbonara or grilled Branzino. For a modern twist, add a few slices of ripe avocado or a handful of toasted pine nuts for extra texture. Incorporate a side of Prosciutto di Parma for a salty, savory protein contrast.