Caprese Salad (Insalata Caprese)
In this Classic Caprese Salad, ripe tomatoes, creamy mozzarella, and fragrant basil come together for a summertime appetizer that's as easy to make as it is delicious.
Servings: 4 to 6 servings
Ingredients
- 1-1/2 pounds ripe tomatoes (preferably heirloom) , at room temperature
- 1 pound fresh mozzarella (buffalo or cow's milk) , drained if stored in brine
- 8 to 10 large sweet basil leaves (a small handful; see note)
- good quality extra virgin olive oil (a few tablespoons, to taste)
- flaked sea salt , such as Maldon
- freshly-ground black pepper , optional
Instructions
- Slice large tomatoes into ¼- to ⅓-inch rounds. If the tomatoes are very juicy, lightly blot them with paper towels.
- Slice the mozzarella into ¼-inch thick rounds, blotting gently if it releases a lot of excess milk. If the cheese is too soft to slice, tear it into pieces.
- On a large platter, layer the tomato and mozzarella slices, slightly overlapping so each serving includes both.
- Drizzle the salad with olive oil and season to taste with salt and pepper (if using). Adjust the amount of finishing salt depending on the saltiness of the mozzarella you’re using.
- Scatter fresh basil over the top of the salad, tucking some between the mozzarella and tomato slices. Leave small basil leaves whole; gently tear larger ones rather than chopping to avoid bruising.
- Serve the salad immediately. Optional: enjoy with sliced, crusty Italian bread to soak up the tomato juices and olive oil in your plate (delicious!).
Notes
Mozzarella: Use fresh buffalo or cow’s milk mozzarella. Do not use low-moisture blocks. For the best flavor and texture, let the mozzarella stand at room temperature for 30-60 minutes before assembling the salad.
Tomatoes: Choose ripe but firm, in-season slicing tomatoes. Do not refrigerate before slicing. You can also include smaller cocktail or cherry tomatoes on the platter; cut them into wedges or halves.
Basil: If mixing large and small leaves, use about ¼ cup, lightly packed.
*For more details on choosing the best mozzarella, tomatoes, and olive oil, see the shopping notes in the full post above.
Nutrition
Serving: 0.333recipe | Calories: 289kcal | Carbohydrates: 6g | Protein: 18g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 60mg | Sodium: 577mg | Potassium: 327mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1477IU | Vitamin C: 16mg | Calcium: 394mg | Iron: 1mg
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