The secret of the ultimate caprese

Of course, you can make salads very complicated, but you can hardly be as intensely happy as with a simple yet well-made caprese (if you're a mozzarella kinda person). But what is the secret? We pried it out of our companions from FavorFlav.

For a really good caprese salad, it’s all about the quality of the ingredients. You take the freshest mozzarella you can find, pick the juiciest, ripe tomatoes from the vegetable shelf, and choose fresh, colorful basil. Grab that bottle of extra virgin olive oil too (that’s how you recognize a good bottle) and some salt and pepper to taste.

Where do you buy it?

You can get all the ingredients in Amsterdam at the Italian delicatessen Casa Del Gusto on Kerkstraat. Oh, and a tip from chef Matteo Cellotto: also buy the truffle oil right away, it’s said to be top quality.

And this is how you make it

For a generous plate of caprese salad, take a ball of mozzarella, two large ripe tomatoes, and a few basil leaves. Cut the mozzarella and the two tomatoes into four equally sized slices. Lay the slices next to each other, slightly overlapping (like roof tiles) on the plate. Then sprinkle the basil leaves and olive oil over your salad and season it with salt and pepper. Also delicious: alternate the mozzarella with burrata, it adds just a bit more creaminess to your salad.

Text: FavorFlav