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Italian · Starter · 15 min

Insalata Caprese

Ripe tomatoes, mild mozzarella and fresh basil, with good olive oil, salt and pepper.

As of: 11 October 2026

Insalata Caprese

Ingredients

servings
  • 4ripe beefsteak tomatoes (approx. 600 g, sliced)
  • 250 gmozzarella (buffalo mozzarella or fresh) (sliced)
  • 1 bunchbasil (leaves picked)
  • 4 tbspextra virgin olive oil
  • ½ tspsea salt (to taste)
  • —pepper, freshly ground (to taste)
Time
15 min active · 15 min total
Difficulty
easy

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Preparation

  1. Wash and trim the tomatoes and cut them into slices about 5 mm thick. Drain the mozzarella and slice it as well. Wash the basil leaves and pat them dry.
  2. Arrange the tomatoes and mozzarella alternately, slightly overlapping, on a flat platter, tucking single basil leaves in between.
  3. Season with salt and pepper and pour the olive oil over the top.
  4. Scatter over the remaining basil, ideally cut into fine strips, and serve immediately.

Drink with it

  • White wine · excellent match

    Falanghina or Greco di Tufo from Campania, alternatively Vermentino

    A white wine from the salad's home region: its juicy acidity picks up the tomato, and the fine bitter note in the finish suits basil and olive oil.

    Which wine pairs with food? A simple approach to choosing ↗

  • Rosé · excellent match

    Dry rosé from Provence or Cerasuolo d'Abruzzo

    Strawberry and herb notes meet tomato and basil, and the acidity carries the olive oil.

  • Floral gin · excellent match

    Mediterranean gin with basil, rosemary and olive as a gin and tonic, basil leaf, plenty of ice

    Basil and herbs in the gin connect directly with the basil and olive oil in the salad, and the bitter tonic keeps the mozzarella and oil fresh; Caprese is the first dish mentioned with such gins.

    Gin styles: London Dry, Old Tom, Navy Strength, and more ↗

  • Sparkling wine · good match

    Prosecco Brut

    Bubbles and acidity refresh the palate after the creamy mozzarella.

    Sparkling wine, Champagne, and Prosecco: what's the difference? ↗

With the same drinks

This pairs well too.

  • Baked Feta with Peppers, Tomatoes and Onions

    Warm, creamy feta baked in the oven, surrounded by sweet caramelised onions, tomatoes and peppers with oregano and a hint of chilli.

    To the recipe ↗

  • Asparagus and Strawberry Salad (Spargel-Erdbeer-Salat)

    Tender asparagus, sweet-sour strawberries, peppery rocket and a caramelised balsamic vinaigrette with crunchy pine nuts.

    To the recipe ↗

  • Baba Ganoush (smoky aubergine dip)

    Creamy aubergine purée with tahini, lemon and garlic, with a smoky note, served with pitta for dipping.

    To the recipe ↗

  • Bruschetta with Tomatoes and Garlic

    Crisp toasted bread rubbed with garlic and topped with marinated tomatoes, basil and olive oil.

    To the recipe ↗

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Images generated with AI · Text AI-assisted, editorially reviewed

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