Caprese Salad consists of three simple ingredients, for a dish that is part of the history of the Italian gastronomic tradition: tomatoes, mozzarella and basil.
The original Neapolitan recipe leaves no doubt about the quality of the ingredients of this dish:
- Beefsteak tomato, with its unmistakable irregular shape, the pulp almost without seeds and very tasty
- Mozzarella must necessarily be produced from buffalo milk, excellence from Campania region that gives the dish an inimitable taste
- To complete the dish, the inevitable basil, oregano, and a drizzle of Italian extra virgin olive oil
The alternative version, which I chose this time, enhances the taste of tomato and buffalo mozzarella, with the addition of a pesto made with basil and the more lively and fresh notes of mint, prepared with almonds and Italian extra virgin olive oil.
This Caprese salad with Pesto is ideal in summer for its freshness, enhanced by mint, and for the availability of tomatoes in season.
But it can also be an idea for a dish to be prepared quickly when there are unexpected guests!
This Caprese Salad with Pesto recipe is taken from the blog Delizie & Confidenze (in Italian) where you can also find other interesting recipes.