Caprese Salad
Ripe tomato, milky mozzarella and basil dressed with good olive oil.
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Prep
10 min
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Cook
0 min
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Serves
2
👨🍳
Level
Easy
There is nowhere to hide in a Caprese, which is why it lives or dies by its ingredients. Use the ripest tomatoes you can find, real fresh mozzarella, and olive oil you actually enjoy tasting on a spoon.
Ingredients
- 2 large ripe tomatoes
- 8 oz (225 g) fresh mozzarella (fior di latte or buffalo)
- 1 small bunch fresh basil leaves
- 3 tbsp extra-virgin olive oil
- 1 tbsp aged balsamic vinegar or glaze
- Flaky sea salt and freshly ground black pepper
Method
- 1
Slice the tomatoes and mozzarella into rounds about ¼ inch thick.
- 2
Arrange them on a platter, alternating and slightly overlapping the slices.
- 3
Tuck whole basil leaves in between the tomato and mozzarella.
- 4
Drizzle generously with olive oil and balsamic, then finish with flaky salt and a few grinds of black pepper. Serve immediately.
Chef's tips
- Never refrigerate the salad after assembling — cold tomatoes are dull tomatoes.
- If your mozzarella is very wet, blot it lightly with a clean towel before plating.