The Caprese Salad is not even that old a creation. This salad probably dates back to 1924 when the Italian poet Filippo Tommaso Marinetti (1876-1944) stayed in the extremely luxurious (and therefore expensive) Hotel Quisisana on Capri. He was a bit bored and therefore flew into a rage when he was served yet another plate of pasta for lunch. He suddenly thought that pasta was just 'old-fashioned' and that they should come up with something new. The irritated chef quickly grabbed some fresh ingredients lying around in the kitchen and draped them with some flair on a baguette. Some olive oil and pepper on top and the Insalate Caprese was born.
In 2024 we will celebrate the 100th anniversary of this neo-classical salad.
Because the Caprese Salad has no classical roots , it is still in full development.
In later versions, the bread disappeared, the olive oil was supplemented with balsamic vinegar and the mozzarella (made from cow's milk) was replaced by buffalo mozzarella. There are no buffalos on Capri. On the island, the salad mutated further because - instead of basil - people started adding a few leaves of wild rocket and some dried oregano, but elsewhere people stuck to basil. Incidentally, real enthusiasts also have no use for the balsamic vinegar, because it would overpower the subtle taste of the mozzarella. Less is more with the Caprese Salad.
But the other basic ingredient also appears to be constantly subject to change. Replace the slices of sweet Italian tomatoes with slices of ripe peach and you have a delicious dish that you will certainly receive the necessary compliments for.
Another unexpected twist on the Insalata Caprese is the Salade Caprese alla Fragole or the Caprese Salad with strawberries. It is a delicious and easy to prepare dessert that is the perfect ending to a summer meal.
Ingredients:
- 500 grams of strawberries (halved)
- 250 grams of Mozzarella (sliced)
- Three tablespoons of extra virgin olive oil
- A few basil leaves
- Black pepper
Directions:
- Divide the strawberries over four plates.
- Divide the Mozzarella over the strawberries.
- Sprinkle the salad generously with extra virgin olive oil.
- Sprinkle the salad with torn or whole basil leaves.
- Season to taste.
