|Place of origin||Italy|
|Region or state||Campania|
|Main ingredients||mozzarella, tomatoes, basil, salt, black pepper, olive oil|
Caprese salad (Italian: insalata caprese [insaˈlaːta kaˈpreːze; -eːse] or simply Caprese [kaˈpreːze; -eːse]) is a simple Italian salad, made of sliced fresh mozzarella, tomatoes, and sweet basil, seasoned with salt and olive oil, occasionally paired with arugula (rocket). It is usually arranged on a plate in restaurant practice. Like pizza Margherita, it features the colours of the Italian flag: green, white, and red. In Italy, it is usually served as an antipasto (starter), not a contorno (side dish), and it may be eaten any time of day. The caprese salad is one form of a caprese dish; it may also be served as a caprese pizza or pasta.
The salad is named after the island of Capri, where it is believed to have originated. Two common stories about its origin include it being an homage to the Italian flag or "in the 20th century to appease the palates of vacationing royalty and important politicos."
Variations of Caprese salad may include Italian dressing or pesto in place of olive oil, or balsamic vinegar in addition to it. Olives may appear, along with arugula (rocket) or romaine lettuce to augment the basil. Oregano or black pepper is sometimes added. Buffalo mozzarella can be substituted for mozzarella to intensify flavor.
- Edward Antrobus (31 October 2010). Recipes of If You Can Read, You Can Cook: Year 1. SEAM Publishing. p. 32. ISBN 978-1-301-75286-7.
- The Joy of Cooking (75th Anniversary Edition) p. 169
- "Nigel Slater's classic insalata caprese recipe", The Observer, Sunday 18 July 2010.
- "Insalata Caprese". ITALY Magazine. Retrieved 2020-09-17.
- "Caprese Salad captures Italy's rich history". The Lowell Sun. August 26, 2015. Retrieved 23 September 2020.
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