Caprese Salad Recipe
The Caprese Salad, or "Insalata Caprese" as it's called in Italy, originated on the island of Capri, off the coast of Naples.
Equipment
- Sharp knife
- Cutting board
- Large serving platter or plate
Ingredients
- 4 medium-sized ripe tomatoes
- 1 lb (450g) fresh mozzarella cheese
- 1 bunch of fresh basil leaves
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic glaze (optional)
- Salt and pepper to taste
Instructions
- Start by washing the tomatoes under cold water. Pat them dry with a clean kitchen towel.
- Slice the tomatoes into even, round slices, about ¼ inch thick. Set them aside.
- Take the fresh mozzarella and slice it into rounds about the same thickness as the tomatoes.
- If the mozzarella is packed in water, drain it first to avoid making the salad soggy.
- On a large serving platter, alternate slices of tomato and mozzarella in a circular pattern or in rows, slightly overlapping each slice.
- Tuck fresh basil leaves in between the tomato and mozzarella slices. Be generous with the basil, as it adds a lovely fragrance and flavor to the dish.
- Drizzle the extra-virgin olive oil evenly over the arranged salad.
- If you’re using balsamic glaze, drizzle it over the salad as well for a sweet-tangy kick.
- Finally, sprinkle salt and freshly ground black pepper over the salad to taste.
- Your Caprese Salad is now ready to be served!
- Enjoy it as a refreshing appetizer, a light lunch, or as a side dish to your main course.