Caprese salad captures the soul of the Italian summer. Fresh, vibrant, and deceptively simple, this dish blends a handful of ingredients into a symphony of flavors. With its tricolor harmony—green basil, white mozzarella, and red tomatoes—it doesn’t just honor the Italian flag. It celebrates a nation’s love affair with honest food, sun-drenched produce, and timeless tradition.

A dish born in Paradise: the history of caprese salad

Caprese salad didn’t come from a chef’s laboratory or a fine-dining kitchen. Instead, it was born on the island of Capri, where limestone cliffs dive into sapphire waters and lemon trees scent the air. According to local lore, a humble bricklayer created the dish after World War I. Inspired by a deep sense of patriotism, he wanted to pay tribute to Italy through his food, using the colors of the flag as his palette. However, a different story—perhaps more glamorous—points to the luxurious Hotel Quisisana in the 1920s.

Caprese Salad and Futurism

There, as the tale goes, the hotel’s chefs crafted the dish specifically for fashionable guests who, at the time, followed the Futurist movement and openly rejected pasta and bread. Among them, notably, was Filippo Tommaso Marinetti, a revolutionary thinker who famously despised the heaviness of traditional Italian carbs. As a result, Caprese offered the perfect culinary answer: light, elegant, and brilliantly tailored to the modern palate. Over time, regardless of its exact origin, the Caprese salad evolved into a lasting symbol of Italian minimalism. Indeed, in 1951, it even delighted King Farouk of Egypt during his celebrated visit to Capri, earning a permanent place on menus across the Amalfi Coast—and eventually, far beyond Italy’s borders.

What makes a true caprese salad?

The classic Caprese salad demands few ingredients—but each must shine. It calls for sun-ripened beefsteak tomatoes, creamy buffalo mozzarella from Campania, fresh Neapolitan basil, sea salt, and a drizzle of extra virgin olive oil. No vinegar and garlic. No pepper. The beauty lies in balance and restraint. Traditionally, islanders served it as an antipasto, arranging slices of tomato and mozzarella like overlapping tiles. They tore the basil by hand to preserve its oils, then finished the plate with olive oil from local groves. The result? A dish that whispers of long lunches by the sea and golden afternoons under lemon trees.

Modern takes on a timeless classic

Today, Caprese has traveled far from the shores of Capri. Around the world, chefs and home cooks reimagine it with local twists. Some swap buffalo mozzarella for cow’s milk mozzarella (fiordilatte), or use cherry tomatoes for a burst of sweetness. Others add bresaola, tuna, or anchovies for protein, while more adventurous versions include avocado, capers, or even a splash of lime. These variations don’t betray the original—they reflect its spirit. Caprese encourages creativity, but always with respect for its roots. The dish remains a tribute to seasonality and simplicity.

How to make the perfect caprese at home

Creating a Caprese salad is easy. But creating the perfect one? That takes care and attention. Start with the best ingredients. Look for organic tomatoes, preferably grown in open fields. They should feel firm yet ripe, with a deep aroma. Use buffalo mozzarella from Campania, a DOP-certified product that brings a creamy, tangy depth. If that’s hard to find, fiordilatte mozzarella works well—just make sure it’s fresh and delicate. Always let the mozzarella rest at room temperature. This helps it release its full flavor.

The final step

Slice both the mozzarella and tomatoes evenly and pat them dry to avoid watering down the plate. Salt only the tomatoes. Mozzarella absorbs salt quickly, which can throw off the balance. Add Neapolitan basil just before serving and tear it gently by hand. Never chop it with a knife—it bruises easily. Finally, drizzle with high-quality extra virgin olive oil. Nothing else. No balsamic vinegar, no mayonnaise, no over-seasoning. The dish should feel like a Mediterranean breeze, not a heavy-handed remix.

The authentic italian caprese salad recipe

Ingredients (serves 4)

• 800g ripe beefsteak tomatoes
• 800g buffalo mozzarella from Campania
• Fresh Neapolitan basil leaves
• Extra virgin olive oil
• Sea salt

Preparation time: 5 minutes

Instructions for a perfect caprese salad

First, wash the tomatoes thoroughly and remove the green stems. Then, rinse the fresh basil leaves under cold water and set them aside to dry.
Next, slice both the tomatoes and the mozzarella evenly to ensure a balanced texture in every bite. After that, arrange the slices alternately on a large serving plate, creating a visually appealing pattern. Meanwhile, in a small bowl, mix a pinch of sea salt with high-quality extra virgin olive oil. Once combined, gently pour the mixture over the tomato and mozzarella slices. Finally, just before serving, garnish the salad with whole basil leaves, tearing them gently by hand. For best flavor and texture, serve the Caprese at room temperature.

Other salad in the word

While Caprese salad holds a sacred place in the heart of Italian cuisine, the world brims with iconic salads that reflect the soul and identity of their respective cultures. Each of these dishes tells a story—of migration, of invention, of taste. Let’s take a journey through the most famous salads in the world, from bustling American diners to the vibrant street markets of Southeast Asia.

Caesar Salad: a mexican flavour

Despite popular belief, Caesar salad wasn’t born in the United States. Instead, it emerged in Tijuana, Mexico, in the 1920s, at the hands of Italian-American restaurateur Caesar Cardini. At the time, during Prohibition, American tourists frequently crossed the border in search of food and drink unavailable back home. One busy night, as the story goes, Cardini found himself short on ingredients. As a result, he improvised a salad using romaine lettuce, raw egg, garlic, Parmesan, croutons, and Worcestershire sauce. Notably, he tossed it theatrically at the table—and just like that, a culinary legend was born. Since then, Caesar salad has evolved in countless ways. Today, from grilled chicken additions to kale substitutes, it remains a staple in global restaurants, consistently balancing creaminess with crunch.

Greek Salad: the taste of the aegean

A true Greek salad—horiatiki—comes from the villages, not the cities. It uses only a few fresh ingredients: tomatoes, cucumber, red onion, Kalamata olives, oregano, and a generous slab of feta cheese. No lettuce. No frills. Drenched in golden olive oil and kissed by the Mediterranean sun, this salad captures the Greek way of life—simple, honest, and filled with flavor. It pairs effortlessly with grilled meats, crusty bread, and warm evenings by the sea.

Niçoise Salad: french riviera in a plate

Straight from Nice, on the Côte d’Azur, Niçoise salad effortlessly embodies French Mediterranean elegance. First of all, it brings together tomatoes, hard-boiled eggs, green beans, anchovies or tuna, olives, and sometimes even boiled potatoes. Traditionally, chefs chose to dress it with olive oil alone—no mayonnaise, and certainly no creamy sauces. In fact, Niçoise salad pays tribute to local, seasonal produce and reflects the heart of the Provençal philosophy: cook with what the land offers. As a result, when served cold, it becomes a dish that feels both refreshing and substantial. Above all, it remains deeply regional, capturing the soul of the Riviera in every bite.

(credits: Freepik)