Caprese Salad
Caprese salad is a celebration of summer simplicity, pairing ripe juicy tomatoes with creamy fresh mozzarella and fragrant basil. A drizzle of good olive oil and a touch of balsamic tie it all together in a dish that is as beautiful as it is fresh. It makes an elegant starter or a light side for any Italian meal.
- ⏱ 10 min
- 📊 easy
- 🍽 For Two
Ingredients
- 3 ripe tomatoes
- 200 g fresh mozzarella
- a handful fresh basil
- 2 tbsp olive oil
- to finish balsamic glaze
Instructions
- Slice 2 ripe tomatoes and 1 ball of fresh mozzarella into rounds about 1 centimeter thick so they layer neatly.
- Sprinkle the tomato slices lightly with salt and let them rest for 5 minutes to draw out excess moisture and deepen their flavor.
- Arrange the tomato and mozzarella slices in an overlapping pattern on a serving plate, alternating between the two.
- Tuck whole fresh basil leaves between the slices for color and aroma.
- Drizzle generously with extra virgin olive oil and a little balsamic vinegar or glaze across the top.
- Finish with a pinch of flaky sea salt and freshly cracked black pepper, then serve at room temperature for the best flavor.
💡 Chef's tip
Salt the tomato slices a few minutes before assembling and let them sit, because this draws out their juices and concentrates their flavor for a more vibrant salad.
A caprese lives or dies on the tomatoes: at room temperature, ripe and never refrigerated, their flavor stays sweet and full instead of muted and mealy.
Nutrition (per serving)
- Calories: 290 kcal
- Protein: 14 g
- Carbs: 8 g
- Fat: 23 g
