The #1 Ingredient You Should Be Adding to Your Caprese but Probably Aren’t

When it comes to time-honored recipes—especially those that allow a few simple ingredients to shine—I often stick to tradition. Still, I’ve found a way to amp up the flavors of one of my favorite Italian salads without changing the essence of the dish.

The Origins Of Caprese Salad

There are a few different stories you’ll find when tracing the origin of caprese salad. Some say it was invented by an Italian shipyard worker in honor of his country and its flag. Others say it was created for an exiled Egyptian king. No matter what story you go with, the name suggests that it first appeared on the island of Capri, located on the southern tip of the Gulf of Naples. And it most certainly represents the colors of the Italian flag.

While modern versions of the well-known salad tend to include dollops of pesto sauce, balsamic vinegar and even an extra helping of cheese (in the form of Parmesan), tradition keeps it simpler.

Milky mozzarella and meaty tomato slices are arranged on a plate along with fresh basil leaves and then seasoned with salt and pepper and a healthy drizzle of olive oil. In my opinion, this rustic approach is the best way to enjoy the flavors of the ingredients. 

Adding a Hint of Heat

But because I am a fan of spicy foods, I experimented with sprinkling crushed chile peppers on top of my caprese salads. I loved the kick of heat, subtly muted by the cheese, all while staying true to the colorful trio. What I didn’t like as much was the coarse texture that just didn’t seem to blend well with the otherwise delicate dish.

So off I went to find an alternative to satisfy my spicy craving.

The Mexican salsas and hot sauces I often douse my food with were instantly disqualified, as were my Asian go-to’s like sambal and the crunchy chili onion from Trader Joe’s. In fact, I didn’t even have to try them to know they wouldn’t be a fit. Nope. It had to be something quintessentially Italian, or at least close.

I had tried flavored oils in the past for other dishes, so why I didn’t think to try a chile-infused olive oil right off the bat beats me. But once I did, I had my winner. And there are a few reasons for that.

First, I appreciate that—instead of getting uneven, crunchy flakes of heat—the oil offers a more consistent and soft warmth and doesn’t overpower the sweetness of the cheese and tomatoes or the aroma of the basil. 

It’s also always nice to add flavor to a dish without having to go out and buy a bunch of extra ingredients. I mean, you’re going to add olive oil to caprese salad anyway, so why not spice things up with an infused version? And I have to say, the transparent red color of the oil does look appealing — not to mention that it matches the traditional colors of the iconic red, white and green salad.

As for my oils of choice, I have a few favorites, including a couple of heirloom oils that I think are worth the money as well as a more readily available, yet flavorful, option that you can pick up at your local Whole Foods.

Turkish Infused Olive Oil

Heraclea oils are sustainably and ethically produced and cold-pressed in small batches in Mount Latmos, Turkey. The result is a luxurious oil that coats the tongue with a rich and smooth texture and a delicate aroma. And when it comes to Heraclea Chili Infused Olive Oil, expect the same quality, just with intense flavors of red chile and jalapeño peppers. Drizzled over caprese salad (of course), pasta and pizza are just a few of the ways I enjoy this spicy heirloom oil.

Chile-Infused Oil from Southern Italy

My newly discovered favorite olive oil hails from Puglia, in southern Italy, where century-old olive trees bask in the Mediterranean sun and enjoy breezes from the bordering Ionian Sea, producing some of the best EVOO I’ve ever tasted—rich, pungent and slightly fruity. This same high-quality oil is used to make Costabile Hot Chili Oil. Infused with organic chile peppers from Italy, it imparts a fruity, spicy and smoky flavor that you’ll want to drizzle on everything—especially your caprese salad, where it’s sure to add the subtle kick you’re looking for.

Whole Foods’ Chile-Infused Oil

For a more affordable option that never disappoints, I like to go with Whole Foods’ Calabrian Chile Pepper & Garlic Extra Virgin Olive Oil. The Italian oil is infused with Calabrian chile peppers, which are known for their medium spice level and slightly smoky flavor. The addition of roasted garlic adds a slightly sweet and nutty flavor that pairs beautifully with the sweetness of the tomatoes.

No matter which oil you choose, if you’re into spice, you’ll love the kick of heat they impart to your next caprese salad.