The arrival of summer brings with it an increase in temperatures on the Costa del Sol, so the light and fresh food is one of the most requested in the restaurants of the Da Bruno group that takes care of the traditional Caprese salad, the Italian culinary flag that saves lunches and dinners in summer. This typical recipe from the island of Capri is usually eaten at lunchtime and is a pasta-free proposal in favour of lighter dishes without flour and is also part of the vegetarian cuisine with the spectacular taste of Italy.
The key to this dish is that it does not require cooking, so all the typical ingredients of Mediterranean cuisine retain their original properties and freshness. To prepare this simple dish it is necessary to wash a couple of tomatoes and cut them into slices to place on a plate and season it with olive oil, fresh basil and a pinch of salt. The star ingredient is then added to this salad: mozzarella fiordilatte, which is placed on top of the tomatoes, cut into pieces and with a splash of oil and basil leaves to complete the dish.
Caprese salad, like so many other traditional Italian recipes, has some variants as it can be prepared with both buffalo mozzarella and cow fiordilatte.