The ubiquitous Insalata Caprese unites two strangers in marital bliss. A hallmark of Italian cuisine, tomatoes and basil, culinary soul mates, traveled from opposite ends of the earth to meet and create a timeless flavor combination. It’s a story of fate that benefits us all.

A wild ancestor of the tomato first sprouted in the Andes. Scholars theorize that seeds migrated north via wind, water, birds, and even people. First domesticated in the Puebla-Veracruz region of pre-Columbian Mexico, it was here in Mesoamerica that the magic began. Thanks to the sun-drenched Central American terrior, the wild cherry tomato of the Andes evolved into diverse cultivars – cultivated varieties selected for their desirable characteristics.

In 1492, after Columbus’ famous sail that spread European diseases and Catholicism to the New World, he returned to the Old World with the New World’s plants - tomatoes included. The tomato then entered Italy from Spain, bringing with it the culinary influence of Catalan Cuisine. It was during this time that the Mediterranean flavor scape began to take shape, with Spanish upper classes experimenting with tomatoes, chilies, chocolate and vanilla, and the Arabs planting citrus and stone fruit trees.

But basil had been part of the southern Italian flora since antiquity, with varieties native to India, Southeast Asia, and North Africa. In India, clove-scented holy basil, tulsi, is associated with the Hindu god Vishnu — ornamental but rarely consumed. Greek cuisine used mint, basil’s close cousin, as fresh flavor accent. But besides The Egyptians, who used basil in embalming (Salomé put John the Baptist’s severed head in a pot of basil to mask the stench of decay), the Neapolitans were the first to exploit the culinary virtues of basil itself.

The tomato was also eschewed. The wolf peach, as it was called, led people to believe it was toxic with its acerbic scent. In many parts of Europe, the tomato was grown only as an ornamental vegetable.

Fortunately, southern Italy didn’t follow the trend.

Unlike much of the old world, the Latin Italianate-speaking settlements appreciated verdura for the sheer tastiness, whereas other Europeans, during the cusp of the Renaissance, considered vegetables poor food. The Neapolitans, with their passion for food and gardening, developed the most fragrant sweet basil and a variety of tomato cultivars including the now famous San Marzano. This husbandry, along with their mineral-rich soil and Mediterranean climate, perfected the simple recipe —Italian tomatoes and basil.

And the addition of mozzarella, completing the red, white, and green, is just further evidence of the Italian genius for unity in design. And excellence in tastebuds.

Embellished Insalata Caprese

True Insalata Caprese, salad in the style of Capri, is simply alternating slices of tomatoes, buffalo mozzarella, interspersing with fresh basil, and drizzling with olive oil, salt and black pepper. The following recipe is an American adaptation of this classic that highlights a variety of seasonal summer tomatoes. 2 lbs tomatoes, in a variety of colors 1 lb ciliegine, cherry sized fresh mozzarella balls, ½ Vidalia onion, thinly sliced ¼ cup basil, chiffonade 4 tbs fruity olive oil 6 cerignola olive, pitted and chopped 6 kalamata olives, pitted and chopped cracked black pepper and coarse sea salt, to taste Cut tomatoes to nearly the same size with varying shapes, sprinkle with salt and pepper. Toss with onion. Drain cheese well and pat dry. Add cheese and half the basil to the tomatoes, coat with olive oil. Arrange on a platter, top with remaining basil and chopped olives. Enjoy with warm, crusty bread.

Sicilian-style Pesto and Linguine

Serves 6-8 1 ½ lb linguine, or any pasta, cooked al dente ¾-cup Gaeta olives, pitted and chopped 1 lb ripe tomatoes cut in bite size pieces 6 large basil leaves, shredded 2 lbs ripe tomatoes, seeded 5 oz almonds, blanched for 2 minutes in boiling water 4 garlic cloves 30 large basil leaves, about 2 bunches 10 sprigs of Italian parsley 15 mint leaves red pepper flakes, salt, and pepper to taste ¾ cup high quality olive oil a fresh lemon Put the pasta water on the fire. Prepare pesto while waiting for the water to boil. Put blanched almonds in the in the bowl of a blender, process and add garlic. Continue to process until creamy, add herbs, red pepper flakes and tomatoes. With processor running slowly drizzle in a stream of olive oil. Taste and adjust seasonings; finish with a few squeezes of lemon. Put pesto in a large bowl, along with tomato, olives and herbs; add hot pasta as soon as it is done. Do not rinse the pasta. Toss until well coated.

Chef Adrienne Hall is an assistant-teaching professor in the Hospitality Management, Culinary Arts and Food Science Programs at Drexel University.

Article photograph by harvardavenue via Flickr (Creative Commons), salad photo from gpeters, pasta photo from just-cook-already, “Menu” photograph from Image Source/Getty Images; "Plate" photograph from FoodCollection/Getty Images.