Insalata Caprese con gamberoni all’aglio

Caprese salad with garlic prawns.

In accordance with its name, insalata Caprese is from the Italian island of Capri. It was first written down in the 1920s on the menu at Grand Total Quisisana, Capri. It may have had its genesis as a sandwich, as there are tales of both a WW1-era stone mason who liked to make a patriotic lunch ‘alla tricolore,’ and a story about King Farouk of Egypt who responsible for popularising a red-white-green Italian sandwich in the 1950s.

Hotel Quinsisana, Capri. Photo

Regardless of where it comes from, the popularity of insalata Caprese is in its simplicity. Therefore, it pays to use the best ingredients you can find Insalata Caprese is normally served in Italy as an ‘antipasti.’

This recipe uses our basic insalata Caprese and adds garlic prawns to the party.

Grand Total Quisisana can be found at Via Camerelle, 2, 80073 Capri NA, Italy.

Insalata Caprese con gamberoni all'aglio

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By Nigel Eastmond Serves: 2
Cooking Time: 10 mins


  • 1 knob of butter
  • 240g fresh prawns, peeled
  • 2 cloves of garlic, minced
  • 250g fresh mozzarella, sliced
  • 3 ripe tomatoes (or 12 baby plum tomatoes), sliced
  • Handful of basil leaves, picked
  • Extra-virgin olive oil to drizzle
  • Sea salt and freshly ground black pepper



Heat the butter in a small frying pan and add the garlic. Fry the prawns until pink. Cool.


Arrange the prawns, tomatoes and cheese on a plate in an overlapping circular pattern. Scatter over the basil, drizzle with oil and season.


Allow the salad to 'rest' for 10 or so minutes before eating to allow the flavours to marinate a little.

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