La Caprese

Tomato, Mozzarella and Basil Salad


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

This classic, simple summer salad of tomatoes and mozzarella comes from the beautiful island of Capri. The juice from the ripe tomatoes and the whey from the cheese will seep out to create liquid around the salad - this is delicious soaked up with plenty of crusty bread. The cheese should be perfectly fresh and juicy, whether it is made from buffalo milk or not. The basil leaves must always be torn, and never cut with a knife or scissors, because this alters the flavour and blackens the leaves, which looks unattractive.


  • 2 very large, firm tomatoes (about the same size as the mozzarella balls)
  • 2 x 125 g mozzarella balls, drained
  • 90 ml/6 tbsp extra virgin olive oil
  • about 24 fresh basil leaves, torn into small pieces
  • sea salt and ground black pepper


  1. Slice the tomatoes and the mozzarella into even slices, cubes or chunks.

  2. Put them into a salad bowl and mix them together with your hands.
  3. Sprinkle with the oil and mix together again with a spoon. Add the basil.

  4. Season to taste, and mix again. Leave to together stand for 15 minutes before serving.