My Caprese Style Salad with Black Olives and Red Onion. Oh, Chef why do you have to mess around with the classic Insalata Caprese? Let’s just say it is in a chef’s nature. For just over a hundred years since its first appearance on a hotel menu the Caprese has been found in Italian restaurants around the world. Made with ripe, sweet tomatoes, creamy Mozzarella and pungent basil. It is finished with a pinch of salt and olive oil and that’s it. Simple. It is normally served as an appetiser, part of the traditional antipasto course of sliced cured meats, olives, and cheeses.
A little bit of Caprese History
The Caprese salad is named for the island of Capri. As with many famous dishes there is some confusion as to the exact origin. However, it first featured on a menu from the islands Hotel Quisisana in the early 1920s. This was a time of rising nationalism, and the recipe is said to have been created by a fervent patriot. The colours of the ingredients reflecting the colours of the Italian flag.
Authentic Insalata Caprese relies on using the freshest, highest quality ingredients. A strong flavoured native tomato variety such as the San Marzano plum tomato is sliced and arranged on a plate. Buffalo or cows milk Mozzarella is layered between the slices along with basil leaves. The herb is picked and not cut to help preserve the sweet, peppery aromas and flavour. Fine sea salt and a drizzle of herbaceous extra virgin olive oil completes the dish. For me Caprese salad sums up the ethos Mediterranean cuisine, the best ingredients served without fuss or pretension.
If you love tomato reccipes like me why not try my ideas for my Spanish Tomato Bread, my version of a Panzanella Salad and a French classic Ratatouille.
What to drink?
A chilled glass of dry fruity rosé is a great wine to match the sweetness and acid of the tomatoes. If you prefer white wine Sauvignon Blanc or Pinot Grigio will work well with the dish. My beer choice would be a crisp, clean, refreshing German style Pilsner lager.
My Caprese Style Salad with Black Olives and Red Onion
So why have I changed anything about this iconic dish? Well, in my defence the ingredients I added are both Mediterranean staples. Some beautiful earthy olives and a little kick of some very finely diced red onion. I also used some wonderful local heritage tomatoes as I could not find any local San Marzanos and because of the size of the tomatoes I opted for mini-Mozzarella balls. I was really happy with the result and think you will enjoy it too. Just please don’t tell anyone that it is a proper Caprese Salad.
Caprese Style Salad with Black Olives and Red Onion
Ingredients
- 400 gr Heritage Cherry Tomatoes cut in half or quarters
- 250 gr mini–Mozzarella Balls
- 150 gr marinated Black Olives
- 1 small Romaine Lettuce
- ½ small Red Onion peeled and very finely diced
- A generous glug quality Extra Virgin Olive Oil
- A small handful fresh Basil
- Sea salt and freshly ground Black Pepper
Instructions
- Wash and thoroughly dry the lettuce and place in the bottom of you serving bowls.
- Add the cherry tomatoes, mozzarella, diced onion and black olives.
- Season generously, drizzle with the olive oil before garnishing with basil leaves.
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