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Caprese salad

   (4 servings / 5 minutes)


250 g of  buffalo milk mozzarella (1 big mozzarella)
3 tomatoes (vine tomato or hard  “cuore di bue” tomatoes)
extra virgin olive oil
2 springs of fresh basil
dried oregano


• Wash the tomatoes thoroughly and cut them lengthwise into slices about 1 centimetre thick. 
• Cut the mozzarella in the same way, obtaining as thick slices as the tomatoes ones.
• Alternate mozzarella and tomato slices in a wide plate.
• Add salt, basil, dried oregano and pour a drizzle of oil on it.

Serve it fresh and decorate the plate with some fresh basil. 

Kids partecipation
Kids can spread out the mozzarella and tomato layers.  If they ask questions, we need to explain them that “being angry as buffalo” does not mean buffalos are touchy, but men are a bit tactless.

Buffalo milk  is very precious, and buffalo milk mozzarella is unique in the world.
The PDO product, recognizable by the presence of the official EU and Producers Association designation, is subjected to numerous tests, which guarantee its quality and safety.

Nutritional and cultural curiosities
Caprese is a salad of  Campania  origin, traditionally from Capri island. It is served as a starter or as a second course. It represents, together with tomato, oil and basil, a tricolour dish, a real flag of Italian food.

Useful tips
The wide consume of mozzarella throughout Italy, a typical product of Southern Italy (Campania), has facilitated industrial production  of cow’s milk mozzarella, called “fiordilatte”, a quality product, but not comparable to buffalo milk mozzarella.

Data di pubblicazione 16/10/2013 11:39
Ultimo aggiornamento 28/03/2014 16:22