A dish as simple as caprese salad demands the best ingredients: Use firm, in-season tomatoes, the freshest burrata, and dress with pristine olive oil and top-quality balsamic vinegar.
In her book Lidia's Italian Table (William Morrow, 1998), Lidia Bastianich recommends making this rustic Italian salad with toasted country bread and ripe tomatoes.
If you find this dish too tart to eat as a salad, use as a condiment for roasted meat or poultry.
Italians use good-quality tuna packed in olive oil (ventresca, or tuna belly, is the best) for this simple salad.
In Sicily, this salad is traditionally prepared with wild chicory, a slightly peppery, tender-leafed green.
Sugar-sweet green radicchio zuccherino is found only in Istria and northeastern Italy; a good substitute is mâche (lamb's lettuce).
White truffles transform any vegetable or salad into a culinary experience.