Recipe for salad "Caprese" classic (with photo)

"Caprese" salad is one of the business cardsItalian cuisine. At first glance, there is nothing difficult in its preparation. Tomatoes, cheese, basil, a little vegetable oil - that's all not long. But this is only at first glance. If you want, that at you has turned out "Капрезе", instead of "Шопский" or "Greek" salad, esteem our clause or article. The secret of the dish is not only in the ingredients. Important and the sequence of the laying of products in the salad "Caprese". A classic recipe - with a photo - describes the entire process in detail. It is important to remember that "caprese" from the Italian language is translated as "caprice". So, in the homeland of salad it is customary to experiment with it. "Three whales" dishes - tomatoes, mozzarella and basil - remain unchanged. All the rest is up to you. However, it should be remembered that in the "Caprese" is not allowed the presence of either meat or fish. This salad is dietary and almost vegetarian.

Choosing products

As in all dishes, the "Caprese" finalthe result depends on the quality of the ingredients. So let's give more attention to what we will use to make a salad. First of all, the satiating part is cheese. His type - mozzarella - is presented in our stores in many ways. Recipe for salad "Caprese" classic involves the use of cheese from the milk of black buffalo. They began to grow in Italy from the sixteenth century. Of milk buffaloes also make another famous cheese - mascarpone. And if you have such an opportunity, look for Mozzarella di Bufala. If not, choose cheese from cow's milk, bypassing smoked varieties and preferring heads of medium size. As for tomatoes, the classic recipe uses a "bull heart". But the usual ones, the Kherson ones, will do. The main thing is that they are ground. Basil is better to take green. Olive oil - the first pressing, with a slight bitterness.

"Caprese" salad: the recipe is classic

There is another etymology of the name of the dish. Salad comes from the island of Capri, which is in the Tyrrhenian Sea. This, according to the canons of the Italian feast, is antipasti, that is, an appetizer served before hot dishes. Therefore, it should not only inflame your appetite with your own taste, but also stare. Recipe for salad "Caprese" classic suggests a dish in the colors of the Italian flag. Therefore, we do not mix the ingredients together, for variegation, but lay out green basil, white mozzarella and red tomatoes beside. Since this is not a salad in the strict sense of the word, but an appetizer, it is permissible to string all three ingredients onto a skewer, like a shish kebab. But then mozzarella should be in the form of small balls. Shish kebabs put on a dish, poured with olive oil. Or cut into the same circles of tomatoes and mozzarella. We lay a little overlap on the edge of a beautiful flat plate. And in the middle of the dish we place delicate crispy leaves of basil.

Salad "Caprese": recipe with pesto sauce

And now we will give vent to creative imagination and let's goon account of their culinary moods. This recipe, by the way, is very popular in Italy and also became a classic. Pesto is not a component, but, like olive oil, sauce. It is sold in large supermarkets in a wide range. But you can make pesto yourself. To make a sauce for the Caprese salad, the recipe requires you to take a set of products: a bunch of parsley and green basil, three cloves of garlic, a handful of pine nuts, Parmesan, grated with fine shavings, and olive oil. All this must be grinded in a mortar. But if you use a blender, nothing bad will happen. Next, prepare the salad according to the classic recipe. The difference is only that we lubricate tomatoes, mozzarella and basil leaves with pesto sauce.

With balsamic vinegar

The recipe for salad "Caprese" is classic, beingstrict with a set of basic products, nevertheless gives room for imagination regarding refueling and decorating the dish. You can not cut a fully fleshy tomato. We will make "pockets" in his side, into which we pour slices of mozzarella. And at the foot of such a tomato we will spread the leaves of the basil. For piquancy, you can snack such a snack not just "Extra Virgin Virgin Olive". The Italian housewives obligatory keep the house various flavored types of oil. Preparing them is not so difficult. We heat up the olive oil to 40 degrees, we dip some flavorings there. For example, a branch of rosemary. You can dress the salad with olive oil. And you can apply balsamic vinegar. For sauce it is necessary to mix one of his teaspoon with 50 grams of olive oil cold pressed.

With arugula and oregano

First we make refueling from balsamicvinegar, as indicated in the previous recipe. We sort out the leaves of the arugula, my, we dry it with a napkin and water it with this sauce. Dressing and rubbing a plate, in which we will serve Italian salad "Caprese". The recipe prescribes us to further spread out on the edge of the dish mugs of tomatoes and mozzarella. In the middle of the plate, we place a handcuff-soaked dressing. Salt the salad. And then for a number of tomatoes and cheese we drip the Pesto sauce. We adorn the leaves with basil and oregano. It is permissible to use this last spice in dried form. In this case, sprinkle oregano salad and salt.

Antipast with bell pepper

Snack can be made out and not in the form of a salad. For example, submit it in boats of Bulgarian pepper. We'll clean it from the stems and seeds, slop it, cut into halves. Pour a mixture of balsamic vinegar and olive oil. Let's leave it so soft for ten minutes. Then glow on the grilled fat, shake off the peppers from the marinade and fry them until slightly burnt edges. Next, cut the tomatoes and mozzarella as prescribed by the recipe for salad "Caprese classic." We install on a boat of pepper mugs of tomato and cheese. For the stability of the design, you can use a skewer. Sprinkle the appetizer with grated parmesan cheese. Decorate with a leaf of basil and pour marinade (a mixture of olive oil and balsamic vinegar).

The original "Caprese"

We include in the list of ingredients a fresh fig. It needs to take the same amount as tomatoes. We cut tomatoes, figs and Mozzarella cheese into cups of equal thickness. Dish for salad is lined with washed and dried arugula on a napkin. On this green litter we put in a beautiful alternation tomatoes, figs, mozzarella. Prepare the gas station in advance. Pour into a jar with a lid of five tablespoons of olive oil. Add to it a pinch of salt and black pepper. Next, pour three teaspoons of balsamic vinegar and a little less honey. We tighten the lid and vigorously shake the jar until its contents become homogeneous. We pour a salad on this dressing. Top with three parmesan and sprinkle with poppy seeds.

Caprese with cherry

Humanity has brought out small tomatoes as ifespecially for the preparation of this antipast. And with the same purpose began to produce mini-mozzarella - several balls in the package. The same size of cheese and tomatoes allows us to create a cocktail or a cocktail salad "Caprese" with cherry tomatoes. The recipe suggests us to take eight tomatoes and the same number of mozzarella balls. You can serve a dish in two versions. The first is a classic salad. Cherry pomoshem, we will cut and cut into halves. We leave the balls of cheese intact. We will release the two branches of the basil from the stem. Leaflets beautifully laid between tomatoes and cheese. Sprinkle the salad with olive oil. We will salivate and sprinkle with dried Italian herbs. The second option is in the form of a snack. Here everything is simple. Mozzarella balls will be removed from the brine and placed in olive oil mixed with balsamic vinegar and dried herbs. On a skewer we will put tomato and cheese. Such shish kebabs we will place on the dish, covered with a salad. You can grease the skewers with pesto sauce.

With parsley and dill

Two meaty tomatoes and 2 mozzarella balls cutidentical circles. Onion bulb shinkem rings. Basil washing, dried, tear off the leaves. We spread all the listed ingredients of the classic "Caprese" beautifully on a plate. Sprinkle with onion rings. We prepare the dressing for salad. Slichem finely in half a bunch of dill and parsley. Cut into pieces a few green onion feathers. Season with salt and pepper to taste, we savor with half a teaspoon of sugar. Now put this greens in a mortar (or a blender bowl). Pour there a hundred grams of olive oil and a tablespoon of vinegar (preferably balsamic). We rub everything to the consistency of the liquid sauce. We pour the dressing.