The caprese salad, hailing from the sun-kissed island of Capri in Italy’s Campania region, is a tasty nod to the Italian flag. Sporting the flag’s red, white, and green colors, it’s like a deliciously edible slice of patriotism, for better or for worse. Perfect for festive gatherings and Italy’s very own summer bash, Ferragosto, on August 15th.
But wait, there’s more. Basil, the “king of herbs,” plays a starring role with its legendary reputation in Italian culture. Once a magical remedy and a spooker of evil spirits, this herb’s history is as rich as its flavor.
Growing up in Italy, my summers were filled with the scent of fresh basil wafting through the air, mingling perfectly with the sun-ripened tomatoes picked straight from the garden. This aromatic herb was a staple in our home, a symbol of warmth and tradition. It was during these sun-drenched days that I learned the art of creating simple yet flavorful dishes, like the classic caprese salad.
Whether you’re munching it as a starter or a zesty side, basil caprese is a cherished icon of Italian cuisine, loved for its flavor and culture. Here’s a twist: this recipe swaps mozzarella for tofu, making it a compassionate choice for everyone.
Prep Time: 15 min | Serves 4
Ingredients
the caprese
- 1 lb heirloom tomato variety, diced
- ½ lb firm tofu, diced
- ½ c chickpeas
- drizzle EVOO
- dash of salt
- dash of pepper
the basil pesto
- 1 c fresh basil leaves, chopped
- 3 or 4 tbsp EVOO
- 1 garlic clove
- Salt to taste
Method
Oh so E-A-S-Y!
For the caprese salad, put the ingredients in a bowl and mix to combine.
To make the Genovese basil pesto, you can use either a food processor or a mortar and pestle. If using the former, blitz all the pesto ingredients a few times; whereas if using the latter, pound the basil leaves with the salt and clove of garlic as you add the olive oil.
Add the pesto to the rest of the caprese ingredients and combine to coat.
Serve with bread sticks or bruschetta. Keeps well for two days stored in mason jars.
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