Caprese Salad
Caprese Salad is an authentic Italian salad made with fresh mozzarella, ripe tomatoes, and basil — a quick summer recipe ready in 10 minutes.
Equipment
- 1 Serrated knife Essential for neat, even slices of tomato and mozzarella. A serrated knife also works well for tomatoes.
- 1 Small Pairing Knife Handy for removing tomato cores or trimming basil if needed.
- 1 Serving Dish or Platter Traditional Caprese is plated, not tossed—so choose a flat platter for a beautiful visual presentation.
- 1 Olive Oil Cruet For drizzling extra virgin olive oil and optionally balsamic reduction
Ingredients
For the Salad
- 4 ripe heirloom or vine-ripened tomatoes
- 12 oz 340g fresh mozzarella (preferably mozzarella di bufala)
- A handful of fresh basil leaves
For the Dressing & Finish
- 4 tablespoon extra virgin olive oil
- Sea salt to taste
- Freshly cracked black pepper optional
- Balsamic glaze optional, for a modern twist
Instructions
Slice the Tomatoes
- Wash and pat dry the tomatoes. Slice into ½-inch thick rounds using a sharp serrated knife. This forms the base of your basil salad recipe.
Slice the Mozzarella
- Drain any liquid from the mozzarella. Slice into even rounds, similar in thickness to the tomatoes.
Assemble the Salad
- On a large serving plate or platter, alternate slices of tomato and mozzarella, overlapping slightly. Tuck fresh basil leaves in between.
Drizzle and Season
- Drizzle generously with extra virgin olive oil. Sprinkle with sea salt and cracked black pepper if using.
Optional Balsamic Glaze
- For a touch of sweetness, drizzle with a balsamic glaze—though purists may prefer it without.
Serve Immediately
- This fresh mozzarella salad is best served right away, slightly chilled or at room temperature.
Nutrition
Serving: 4gCalories: 290kcalCarbohydrates: 6gProtein: 14gFat: 23gSaturated Fat: 9gSodium: 390mgFiber: 1gSugar: 4g
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