In Italy the Caprice salad, meaning salad of Capri, is made up of sliced tomatoes, fresh green basil and buffalo mozzarella. It is seasoned with olive oil, salt and pepper. While being there recently, I came across many versions of the salad. It represents some of the great products Italy has to offer (and the colours of the flag). Here is a simple version of my own.
As the consumer society triggered a need for real products, farmers markets have become increasingly more popular in cities like London. Farmers are empowered to make their own prices and deliver organic produce straight to my kitchen table. I want to encourage you to venture out to one of these and support them.
- 2 Shallots
- 2 cups of chopped tomatoes
- 1 bunch of fresh green basil
- 1 avocado
- 1 cup Buffalo mozzarella
- Salt & Pepper
- Olive oil
- Set the oven to grill at 150 degrees Celsius. Chop the shallots and place them under the grill with olive oil for 10 mins or until they are browned on the edges.
- While you wait for the onions, chop the tomatoes, avocado and separate the basil leaves from each other.
- Remove the shallots and leave them to cool.
- Toss all the ingredients, except the mozzarella in a bowl and season it with olive oil, salt and pepper.
- Tear the mozzarella balls and place on top of the salad.
- Serve with Rye toast or as a side dish.
Avoid cutting the basil leaves, because they will turn brown around the bruised edges. Rather tear the leaves.
If you do not have shallots, use onions instead or simply leave them out.