Caprese Salad

Name: Caprese Salad
Total time: 10 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 3-4 large, ripe, high-quality tomatoes (heirloom or vine-ripened); 250g (9 oz) fresh mozzarella cheese (preferably buffalo mozzarella); 1 large bunch of fresh basil leaves; 3 tbsp high-quality extra virgin olive oil; Coarse sea salt (like Maldon) and freshly cracked black pepper; Optional: 1 tbsp thick balsamic glaze

A simple, refreshing salad featuring fresh tomatoes and mozzarella.

10 minutes

Serves 4

Appetizer

Contains common allergens

Dairy

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Instructions

6 steps

1
Slice the Ingredients: Using a sharp serrated knife, slice the tomatoes into even 1/4-inch thick rounds. Drain the fresh mozzarella and slice it into matching 1/4-inch thick rounds.

2
Arrange the Salad: On a large, flat serving platter, arrange the tomato and mozzarella slices in an alternating, overlapping pattern (shingled).
3
Tuck the Basil: Tuck whole fresh basil leaves between the slices of tomato and mozzarella, ensuring the bright green color is visible throughout the arrangement.
4
Season: Generously sprinkle the entire platter with coarse sea salt and freshly cracked black pepper. The salt is crucial as it brings out the natural juices of the tomatoes.
5
Dress the Salad: Drizzle the high-quality extra virgin olive oil evenly over the top. If using balsamic glaze, add a light drizzle just before serving (traditional Caprese does not use balsamic, but it is a popular modern addition).
6
Rest and Serve: Let the salad sit at room temperature for 5-10 minutes before serving. This allows the tomatoes to release their juices, mixing with the olive oil to create a natural dressing.

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