Caprese salad

Name: Caprese salad
Prep time: 10 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 500 g ripe tomatoes; 250 g buffalo or cow's milk mozzarella, 2 balls; 1 bunch basil, leaves picked; 3 tbsp extra virgin olive oil; flaky sea salt and black pepper

40 min
Prep 10 min
Cook 0 min
Serves 4
easy

Start cooking

Slices of ripe tomato and fresh mozzarella layered with basil leaves, seasoned with sea salt and dressed simply with extra virgin olive oil.

Method

1
Take the mozzarella out of the fridge so it loses its chill.
2
Slice the tomatoes about 1 cm thick.
3
Drain the mozzarella, pat it dry and slice or tear it into pieces about the size of the tomato slices.
4
Arrange the tomato and mozzarella on a platter, overlapping and alternating, tucking basil leaves in between.
5
Season with flaky salt and a little black pepper.
6
Drizzle with the olive oil and serve straight away.

Notes

In Campania it is dressed with nothing but olive oil and salt. A drizzle of balsamic glaze is a common modern addition.
Do not refrigerate the salad once assembled. Cold dulls the tomatoes and firms the cheese.

Equipment

Sharp knife, Large platter

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