Italians Always Do This When Making Tomato-Mozzarella!

It makes a grand comeback every summer. Simple yet delicious, the tomato-mozzarella salad brightens up our starters. Originating from the Isle of Capri in the Bay of Naples during the early 20th century, this dish, commonly referred to as “tomato-mozza” in Italy, is officially known as insalata caprese. Traditionally served as an appetizer or a mixed salad, it consists of alternating slices of tomatoes and mozzarella, garnished with fresh basil leaves, salt, pepper, and a drizzle of olive oil. It visually represents the Italian flag with its layers of green, white, and red.

Because of its minimalist and straightforward nature, there’s no room for error with tomato-mozzarella. The choice of ingredients is particularly crucial. To avoid any mistakes, we heed the advice of Alessandra Piérini, a Genoese culinary author and founder of the Parisian grocery store RAP, who shared her expertise with Europe 1. For the tomatoes, she insists on using “beefsteak tomatoes or nothing”. These large, firm, and not overly juicy tomatoes are perfect for the dish. Opt for ripe and organic ones if possible. Regarding the mozzarella, you have two choices: either fior di latte or di bufala. The latter is creamier but also pricier since it’s made from buffalo milk. For the dressing, it’s best to use extra-virgin olive oil, known for its very low acidity.

Are you ready to slice? Not just yet. According to Alessandra Piérini, there’s a crucial step to take before serving: “the tomato and mozzarella must be at room temperature when eaten”. Therefore, it’s essential to take them out of the fridge at least 30 minutes in advance. If you happen to forget the cheese in the fridge, the expert has a handy tip: “in case you forget, you can place the mozzarella, still in its bag, in warm water for a few minutes to bring it to temperature”.

Finally, it’s time to plate the dish, either by alternating slices of tomato and pieces of mozzarella if you’re using fior di latte, or by tearing the ball in half over the tomatoes if you choose di bufala (to “retain as much of the milk during tasting”), then season. These valuable tips will elevate your tomato-mozza into a truly gourmet dish.