This the salad of all tomato salads. There are many stories that date back to 1920 regarding this recipe, one of which mentions a version appearing in bread. Perhaps the most memorable is the story of King Farouk, the notorious gourmand, who asked for something light and refreshing as an appetiser at the Capri hotel, Quisisana. On his request, he was given a sandwich stuffed with mozzarella, tomatoes and basil. This sandwich later evolved into the classic tomato and mozzarella salad that is now served all over the world. Early on, cow’s milk mozzarella was used in the salad but these days it is often made with Campania’s buffalo milk. This salad is unmistakably Italian thanks to the colours representing the nation’s flag. Even though I adore the classic version, I find this one a little more memorable with its punchy dressing.