In search of the most beautiful Caprese Salad

A Caprese Salad is a simple thing: tomato, boccancini, basil, olive oil, and some say balsamic vinegar (some say no).

When it’s fresh, ripe, perfect ingredients, it’s the essence of summer sun and warmth.


Probably the best tasting one I’ve had in Toronto lately was at Lil Baci, which uses imported cheese, and it’s very creamy, melt-in-your-mouth, pairs with tomato in an awesome way delicious.


Because it has so few ingredients, it’s an amazingly graphic, sometimes architectural, salad. I want to capture it as pure art. I’m not there yet.


Here’s a salad that Sandy had when we were in Italy in 2005:


 Here’s one I photographed a couple of months ago:

Caprese Salad

Here’s my photograph from last week:

Caprese redux

 I’m getting closer, but I’m not there yet. Need more precision in my salad building, either get the whole plate or no background, editing details, clarity, clarity, clarity.

Then I saw a really interesting salad at a restaurant Sandy was eating at in Italy last night.

Hmm. Vertical stack. Hmm. different types of tomatoes.

I think I will continue to work on this.

3 thoughts on “In search of the most beautiful Caprese Salad

  1. Choose creamy looking mozzarella. Clear cut edges are going to ruin your pic as they suggest poor quality mozzarella. Having said that, quite hungry now!

  2. So I’m better with a slightly ragged edge than taking care and sharpening my knife beforehand to make the straightest, sharpest cut? 😀 Gee, looks like I need to work on that. Was even wondering if I should be tearing it into pieces (and tearing the basil, too).

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