The earliest mention of the Caprese salad dates back to 1924. Poet Filippo Tommaso Marinetti, founder of Futurism, was staying at the exclusive Hotel Quisisana on Capri. Frustrated by the constant pasta offerings, he demanded something new and lighter. The chef, both irritated and creative, quickly assembled a lunch using fresh ingredients on hand: tomato, mozzarella, basil, and a splash of olive oil — served on a piece of bread. And thus, the Caprese was born.
Ingredients
Ripe tomatoes, sliced. I tend to use Beefsteak tomatoes
A ball of mozzarella di bufala, sliced
Fresh basil leaves, torn
Sea Salt
Olive oil
Method
Arrange the tomato, mozzarella and basil leaves in alternating slices on a plate. Season generously with salt and pour a generous amount of good extra virgin olive oil over the top. Serve with focaccia to mop up the juices.