{"id":474,"date":"2010-08-26T22:47:00","date_gmt":"2010-08-26T22:47:00","guid":{"rendered":"https:\/\/enrilemoine.com\/2010\/08\/26\/so-italian-caprese-salad\/"},"modified":"2026-06-02T13:36:58","modified_gmt":"2026-06-02T17:36:58","slug":"so-italian-caprese-salad","status":"publish","type":"post","link":"https:\/\/enrilemoine.com\/en\/2010\/08\/26\/so-italian-caprese-salad\/","title":{"rendered":"So Italian Caprese Salad"},"content":{"rendered":"
Caprese salad is so Italian that it has the three colors of the Italian flag. It’s made out of tomatoes, fresh buffalo mozzarella cheese and fresh basil leaves. It\u2019s seasoned with olive oil and pepper and served as antipasto<\/em> or first course.
\n\"Caprese<\/a>It\u2019s called Caprese, after the Island of Capri in the Tyrrhenian Sea, in Southern Italy. It\u2019s simple and easy to prepare. It\u2019s as delicious as its ingredients put together can be.\u00a0Geographical considerations apart, I must confess the reason for this post is not exactly the Insalata Caprese itself, but the amazing tomato, from my kitchen garden, that I chose to make it.I picked it this morning and wanted to share the size, perfect beauty, roundness and fleshy texture of this sweet and low acid Brandywine tomato, which tastes like those huge Margarite\u00f1o tomatoes grown in Margarita Island, in Venezuela.
\nWhen I tasted it, it brought memories of my childhood and my Grandma Ligia, who managed to have these tomates margarite\u00f1os regularly in her kitchen \u2018imported\u2019 from El Valle del Esp\u00edritu Santo, her home town in Margarita.\"tomatoes,<\/a>Today I was so lucky. I had some fabulous mozzarella di bufala from Campana, the same region in Italy to which Capri belongs. This incredibly fresh cheese boasts the Denominazione d\u2019Origine Protetta \u2018Mozzarella di Bufala Campana\u2019<\/em>, a seal that certifies its origin and quality.<\/p>\n<\/div>\n

Frequently, you can find this world-renowned Garofalo buffalo mozzarella, imported from Campana, in Costco. Its freshness and unique flavor reminds me of those buffalo mozzarellas and\u00a0bocconcini<\/em>, made by artisans cheese makers in my home country, that I used to buy every Saturday at Via Appia Express in Caracas.<\/p>\n

Different than mozzarella made with cow\u2019s milk, which has a mild milky flavor and elastic texture, buffalo mozzarella has a more robust, lactic flavor that lasts beyond the initial milkiness and what I love the most: a slightly less firm texture.<\/p>\n

This is a cheese to be eaten fresh alone or in a salad like this Caprese. Here is the recipe.<\/p>\n

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