The ingredients are few; mozzarella cheese, tomatoes, and basil. And as I noticed on a recent visit with Chef Eduardo Estatico of J Kitchen in Capri, a simple Caprese salad can be a spectacular representation of the Campania region.
Mozzarella di bufala cheese DOP. This one from Battipaglia (Sa), not far from the ruins of Paestum. Four different types of pomodoro for four flavorful experiences. Yellow and red piennolo tomatoes from Mt Vesuvius, San Marzano plum tomatoes, and tomatoes from Sorrento. A few basil leaves from the chef's garden just a few yards from the kitchen's back door and the dish is ready.
When the dish arrives at your table, you can decide what you want to add. Extra virgin olive oil? Salt? Pepper?
Or as I prefer it, just like this...