Caprese salad with olive oil

Caprese salad with olive oil is one of the best-known dishes in Italian cuisine. This classic from the Campania region, particularly the island of Capri, is all about simplicity and ingredients of the highest quality. Ripe tomatoes, fresh mozzarella, fragrant basil and L'Oro Verde di Puglia olive oil together make for a light, flavourful salad.

What makes this salad so special is that no dressing is needed. The olive oil acts as both seasoning and binding agent, bringing all the components together in a perfect balance. Caprese salad with olive oil is delicious as an appetiser, light lunch or side dish to a summer meal.

Ingredients (for 2 persons)

• 2 large ripe tomatoes (e.g. coeur de boeuf or San Marzano)
• 1 ball of mozzarella (buffalo or fior di latte)
• Fresh basil leaves
• 3 tablespoons L'Oro Verde di Puglia olive oil
• Sea salt and black pepper

Preparation

1. Cut the tomatoes and mozzarella into slices of equal thickness.
2. Arrange tomato and mozzarella alternately on a platter, roof top.
3. Sprinkle with sea salt and freshly ground pepper.
4. Add fresh basil between the slices and on top.
5. Drizzle generously with L'Oro Verde di Puglia olive oil just before serving.

Caprese salad with olive oil is an ode to Italian simplicity. Each ingredient is given room to shine, especially the olive oil, which gives this salad its velvety texture and fruity undertones. Serve with fresh bread to let none of the oil go to waste.