The Caprese is a typical salad of Capri island, from which it takes its name.
It’s very easy to prepare and is the summer recipe par excellence, served either as an appetizer or a main course. It only involves a few ingredients, therefore for an excellent result of this dish they must be of the highest quality: buffalo mozzarella fresh of the day, ripe and crunchy tomatoes, fresh basil, all seasoned with salt, oregano and extra virgin olive oil.
Wash the tomatoes and slice them paying attention to make regular slices.
Take the buffalo mozzarella and slice also on a regular basis.
Season only the tomatoes with salt and alternate slices of tomatoes and the mozzarella in a round or oval dish.
Garnish with basil leaves and rivulets of extra virgin olive oil.
Pour some oregano as you like.
You can prepare the Caprese salad in advance, keeping it in the fridge for no more than one hour. In this case, add the basil just before serving because it tends to dry and blacken.
You may not have an excellent result if: the mozzarella loses too much milk, the tomato is too ripe, the oil is not of good quality.
Instead of the buffalo mozzarella you can choose the lighter fiordilatte. In both cases, however, the products must be very fresh and must be used at room temperature.