Caprese salad with cherry tomatoes

Originating from the beautiful island of Capri, the caprese salad is a summer dish like few others. A recipe that is a true gastronomic symbol of Italy, which with the combination of its three main ingredients pays clear homage to the colors of its flag: the red of the tomato, the white of the mozzarella and the green of fresh basil.

Although we know where it was born, the reason for its appearance is more uncertain, as it could well have been to enhance vegetarian recipes or to reduce pasta intake. Whatever the case, the important thing is that someone had the brilliant idea of combining slices of mozzarella and tomato with basil leaves, resulting in one of the freshest, most aromatic and simplest salads we can enjoy.

From these three ingredients, which are dressed with oregano, olive oil and a little salt, the possibilities for preparation and presentation are countless. And as you already know I love combining flavors, today we're going to put a twist on this delicious salad that we'll make with cherry tomatoes (of different varieties, to give more color to the dish), adding one more ingredient that is at its best right now, the nectarine, and changing the traditional dressing for a Modena and honey vinaigrette. Want to try it? Then let's go with the recipe!

Ingredients for 2 people

For the caprese salad:

• 200 g of cherry tomatoes of different varieties and colors
• 125 g of fresh mozzarella (one large ball)
• 1 nectarine (or 2 if they are small)
• Fresh basil to taste (we will only need the leaves)

For the Modena and honey vinaigrette:

• 6 tablespoons of extra virgin olive oil
• 2 tablespoons of Modena vinegar
• 2 dessert teaspoons of honey
• A pinch of salt
• A pinch of freshly ground black pepper (to taste)

Preparation

1. Let the mozzarella drain while you wash and halve the cherry tomatoes. Arrange them on the plate or tray so that the colors alternate, to make it more attractive.
2. Peel the nectarine and cut it into cubes similar in size to the tomatoes. Arrange the pieces on the plate, distributing them among the tomatoes.
3. Chop the mozzarella and place it over the tomatoes. You can do this with a knife or crumble it with your fingers, as if pinching it.
4. Do the same with the clean, dry basil leaves, sprinkling them over the rest of the salad ingredients.
5. Prepare the vinaigrette by mixing all the ingredients and stirring well to emulsify them. You can use the emulsifying and whisking spoon by Tellier, also called "magic spoon" because it works so well!
6. Dress the salad with the vinaigrette before serving or present the caprese accompanied by the sauce, to allow dressing at the table as desired.

As you can see, it is a simple salad that you will have ready in no time and that you can dress with this vinaigrette or with any of those I've shared in previous recipes, such as the orange and pecan dressing, which you will find here, or this other Modena and honey one with a touch of mustard, which you have here.