Caprese Salad
Caprese salad is the perfect summer dish with juicy tomatoes, fresh mozzarella cheese, fresh basil, olive oil and balsamic vinegar. The key to this dish is to find the freshest, ripest, and juiciest tomatoes. The tomatoes are the star of the show and the juicier they are the better! I love the vine-ripened variety but heirloom tomatoes would also be delicious when they are in season. This salad comes together in 15 minutes so it is quick and easy. It is great for lunch or as a side dish. I visited The Isle of Capri in Italy a few years back where this salad originated and it soon became one of my favorite dishes. Did I mention that I am a lover of all things tomato? If you have ever been to Italy, you know they have the best tomatoes and mozzarella cheese in the world. When you make this salad you are bringing a piece of Italy into your kitchen. Serve it with with some crusty bread and my Pan Fried Branzino. So delizioso!
Ingredients to make Caprese Salad:
- The most important ingredient is the tomatoes! I used 3 medium tomatoes in my salad. Make sure they are ripe and juicy!
- 16 oz package of fresh mozzarella cheese. I buy the package that is not sliced and it is usually found in the deli section of the store. It is very soft and delicious.
- Fresh basil leaves. I use one leaf per tomato slice but feel free to use as many as you like.
- Good quality olive oil
- Good quality balsamic vinegar or glaze. I prefer the vinegar as it adds tang and moisture to the salad.
- Fresh ground salt and pepper.
How to make Caprese Salad:
- Wash and dry off tomatoes. Slice the ends off and remove any core. Cut them into 1/2″ slices and arrange them on a platter for serving.
- Salt and pepper the tomatoes to taste
- Cut up mozzarella cheese into 1/2 ” slices so you have a slice for each tomato. Place the mozzarella on each slice of tomato.
- Place a basil leaf on top of the mozzarella cheese slices.
- Drizzle olive oil and then balsamic vinegar over the salad.
- Serve immediately. May serve individual slices on a plate.
Notes:
- Store any leftover salad covered in the refrigerator and use within 24 hours. This salad is best when it is fresh.
- You can arrange the mozzarella between the tomato slices and tuck the basil leaves in between instead of making stacks.
- A balsamic glaze can be used in place of the balsamic vinegar if desired.
What can I serve with Caprese Salad?
Caprese Salad
Ingredients
- 3 medium vine ripened tomatoes, sliced 1/2" thick
- fresh ground sea salt and pepper
- 1 16 oz package of fresh mozzarella cheese, sliced 1/2" thick
- 11 fresh basil leaves may use more if desired
- olive oil for drizzling
- balsamic vinegar for drizzling
Instructions
- Cut tomatoes into thick 1/2" slices and place them on a serving platter.
- Grind fresh sea salt and pepper over the tomatoes to taste.
- Cut mozzarella cheese into thick 1/2" slices and place a slice on top of each tomato.
- Place a basil leaf on top of each slice of mozzarella cheese. May sprinkle basil leaves over the top of the salad if you want more basil.
- Drizzle olive oil and balsamic vinegar over all of the tomato/mozzarella stacks.
- Serve immediately. May serve each stack individually on a plate if desired.