Published: Aug 10th, 2012 Life in Italy words by Kate Wickers With its distinctive red, white and green tricolore ingredients Insalata Caprese literally flies the flag for all Italian salads. Purists would say that it should only be eaten in the summer as the tomatoes should ripened on the vine so that they are not too soft but juicy and full of flavour from the mineral rich volcanic soil found near the Vesuvius. The basil should be young, tender and also grown in the earth and the mozzarella preferably the best “mozzarella di bufala” , made from buffalo milk , from the Campania region around Naples. And don’t even think about dousing the salad in any olive oil. Only genuine extra-virgin will do. Of course there are many variations on the theme and many confuse the Caprese with the Insalata Tricolore, which is a salad made up with the colours of the Italian flag, mozzarella and tomato combined with any other green ingredient, commonly arugula. See more.....