Salad Caprese recipe

Feel like you’ve been transported to Capri with every bite of this Salad Caprese recipe from chef Nina Parker

This Salad Caprese recipe, is the salad of all tomato salads. There are many stories of this recipe that date back to 1920, one of which mentions a version appearing in bread. Perhaps the most memorable is the story of King Farouk, the notorious gourmand, who asked for something light and refreshing as an appetiser at the Capri hotel, Quisisana. On his request, he was given a sandwich stuffed with mozzarella, tomatoes and basil. This sandwich later evolved into the classic tomato and mozzarella salad that is now served all over the world. Early on, cow’s milk mozzarella was used in the salad, but these days it is often made with Campania’s buffalo milk. This salad is unmistakably Italian thanks to the colours representing the nation’s flag. Even though I adore the classic version, I find this one a little more memorable – with its punchy dressing.

Ingredients (serves 2)

225g golden cherry tomatoes, halved

200g tomatoes on the vine, quartered

150g kumato tomato (dark green variety), sliced

Handful of tarragon leaves, torn

Handful of basil leaves, torn, plus extra to garnish

100g toasted spelt or rye croutons

1 buffalo mozzarella ball (about 200g), torn for the dressing

1/2 garlic clove, diced

2 anchovies, finely chopped

3tbsp extra virgin olive oil

2tbsp balsamic vinegar (aged if possible)

Few drops of lemon juice

Sea salt and freshly ground black pepper

Method

Start with the dressing. On a chopping board, use the back of a knife to crush the garlic and anchovies together to form a paste. Put the paste in a small bowl along with the remaining dressing ingredients and mix.

For the salad, put all the ingredients except the mozzarella in a large mixing bowl. Pour in half of the dressing and toss well. Divide between two bowls and scatter with the torn mozzarella, then drizzle over the remaining dressing. Garnish with extra basil leaves and serve immediately.

Recipe courtesy of NINA Capri by Nina Parker, published by Orion on 2 June 2016 in hardback at £25, eBook £12.99.

Food photography: Paul Winch-Furness and location photography: Ivar Wigan