Insalata Caprese - on a stick and as a cloud

Italian salad Insalata Caprese has the rare distinction of reflecting the colours of the Italian flag. It comprises tomato, Mozzarella cheese and basil leaves (red, white and green) and its origins can be tracked down to the Isle of Capri in the Gulf of Naples, Italy.  In fact, Caprese means salad of Capri. While the traditional salad is a favourite at most Italian restaurants for its health benefits, chefs in the city are increasingly experimenting with this traditional Italian salad, plating something familiar yet different. Here’s a peek into what’s on offer.

Not your regular salad but a Tomato Cloud

Masque has given a whole new spin to the traditional Italian salad, dubbed the Tomato Cloud. Distilled tomato water is whipped up to make a meringue. Frozen in turn to become a white cloud-shaped tomato. Chef Prateek Sadhu shares, “We serve it with rosemary granola, heirloom tomatoes, Burrata cream and apple salt! Although the Caprese is traditionally served as fresh tomatoes, mozzarella and basil, here at Masque we try to keep the flavours authentic, but recreate the dish in our own way.”

Between breads!

Both La Folie and Lima have chosen to serve the salad on bread. The former in a croissant while the latter as a sandwich. La Folie does a Caprese Croissant, which essentially uses a fresh baked croissant with homemade basil pinenut pesto, fresh burrata cheese, oven roasted confit tomatoes, balsamic dressing and served with a micro green salad and spicy tomato and onion relish.

Chef Nirvaan Thacker, cuisine chef, La Folie, says, “We get the elements in our beautifully baked in house croissants as opposed to serving it as a salad. Great as a filling snack or when you’re on the go. We maintain the traditional flavours but each element is slightly different, we confit our tomatoes in olive oil, our basil is in the form of a Provençal pistol and finally the cheese is a creamy burrata, a little more elevation in flavour and texture than the traditional Buffalo mozzarella.”  While Chef Jerry Thomas from Lima explains its Argentinian connect. He says, “Caprese is traditionally a salad made with pomodoro and fresh mozzarella with basil pesto. We bring you the caprese con pan, which is an Argentinian interpretation using green tomatoes queso fresco and chimichurri. Argentina has major Italian influence in their cooking, as Italians are the majority immigrant population in Argentina!.”

Skewed to perfection

The Garde Manger has replaced the salad bowl with skewers and chosen to serve the Italian Caprese on a stick.  Owner  Parvinder Singh says, “The caprese  at Garde manger is served on mini skewers using fresh Italian Bocconcini cheese, basil and tomatoes. So, you have all the three elements together and experience the sinful creaminess of the cheese, freshness of basil and the tomato together. It is a great tasting dish, however, to bring out the fragrant flavour of the basil, we add pesto and also a dash of the exotic Italian balsamic reduction which compliments it.” However, if the variations are not your thing, there’s always the original. Chef Avijit Sharma, executive chef, Courtyard by Marriott Mumbai, informs that purists could still stick with the authentic Caprese salad as it packs in flavour and is also a healthy option. He adds, “Caprese salad is not only delicious and versatile, it is very good for your health as well. It is great for summers and a perfect appetiser before your meal.”

At the end of it all, it’s simply about showcasing quality tomatoes and cheese, simple flavours with a rustic touch.