Go Crazy for Caprese

Many so-called Italian foods may not actually be Italian in their origins. Insalata caprese is one dish that’s decidedly Italian. It was created in Capri, an island near Naples. This simple dish features ingredients that evoke the colors of the Italian flag: tomatoes (red), mozzarella (white), and basil (green). In this post, we’ll cover the details of classic caprese salad, along with a few other variations on this summery flavor combination.

Insalata Caprese

Let’s start with this piece from Serious Eats that takes caprese salad seriously. This approach is for the purists, with five ingredients and one crucial rule not to deviate from those five ingredients. As we’ve emphasized in many previous posts, the quality of your ingredients can make or break your dish. This is especially true when you’re working with only a handful of ingredients, like tomatoes, mozzarella, basil, olive oil, and salt and pepper.

Tomatoes: It doesn’t matter what variety you choose, as long as they are fresh, ripe, and juicy. Serious Eats recommends checking out your local farmers market. Don’t use tomatoes directly from the refrigerator; let them come to room temperature before slicing and serving.

Mozzarella: Again, fresh is best. Serious Eats recommends mozzarella made by your local dairy, if you have one. If not, try water-packed mozzarella, which is sold in balls, not blocks.

Basil: It should go without saying that basil must also be fresh, not dried.

Olive Oil: Here, Serious Eats relaxes their stringent standards a bit. They advise choosing an olive oil that tastes good to you. If you need more guidance than that, try Colavita or Lucini. We use Colavita ourselves.

Salt and Pepper: Finally, sprinkle your tomatoes with kosher salt for both taste and texture, and grind fresh black pepper over the entire dish before serving.

Serious Eats maintains this is all you need for a perfect insalata caprese. However, The Kitchn offers compelling reasons for adding a balsamic glaze. Along with olive oil, salt and pepper, try drizzling balsamic glaze over your tomatoes, mozzarella, and basil. To be clear, balsamic glaze isn’t the same as balsamic vinegar, but that’s all you need to make it. Pour two cups of balsamic vinegar into a saucepan, and reduce it over medium heat for 20 minutes. The water will evaporate, leaving behind a concentrated mildly sweet syrup that complements the other flavors in caprese salad.

Caprese Chicken

While not strictly Italian like insalata caprese, this recipe from Delish takes the flavors of caprese and adds chicken breasts. We like it for a few key reasons. One, it calls for grape tomatoes, which can be found any time of year and are delicious sautéed with garlic in balsamic vinegar. Two, it doesn’t stray far from insalata caprese, with only the additions of chicken, garlic, and balsamic vinegar. Finally, it’s a full meal cooked in one skillet, which cuts down on cleanup.

Season the chicken breasts with salt and pepper, and cook each side in olive oil. Transfer the chicken to a plate, and add balsamic vinegar and minced garlic to the skillet. Cook briefly, and then add the tomatoes. Once the tomatoes are soft, stir in fresh basil. Then return the chicken to the skillet, and top each breast with a slice of fresh mozzarella. Cover the skillet while the mozzarella melts, and then serve immediately.

Crustless Caprese Quiche

Another option that offers a full meal that’s on the lighter side is this recipe from Food Network for quiche. Whether you serve it for breakfast, lunch, or dinner, it’s full of the same delicious flavors as insalata caprese. Start by greasing a pie dish and adding a couple tablespoons of bread crumbs in an even layer. Then sauté chopped onions with salt until they’re soft, and add chopped tomatoes to warm them. Meanwhile, blend eggs, ricotta, milk, salt, and more breadcrumbs in a blender until smooth. Stir the onions and tomatoes into the blended mixture, along with fresh basil. Spoon this filling into the pie dish, and top with mozzarella and tomato slices. Bake until the eggs are set, and let the quiche stand for ten minutes before slicing and serving.

Caprese Daiquiri

If you’re a fan of Bloody Marys, give this drink recipe from Food and Wine a try. You’ll need a Boston shaker or a fine mesh strainer, and a muddler or substitute tool that can perform the same function. Muddle cherry tomatoes and basil with balsamic vinegar, salt and pepper. Then add rum, simple syrup, and lime juice, along with plenty of ice. Shake and strain -- either twice with the Boston shaker, or once with the fine mesh strainer -- and serve. Maybe it’s not quite like insalata caprese, but it sounds like a refreshing cocktail to us.