Caprese Salad
15 min
total
4
people
303
calories per serving
Ingredients
4 people
- 4 pcBeefsteak tomato (sliced)
- 250 gBuffalo milk mozzarella ("di bufala") (sliced)
- 1 pcBasil (leaves picked)
- 3 tbspExtra virgin olive oil
- 1 tbspBalsamic vinegar
- 1 pinchFleur de sel
- 1 pinchBlack pepper ground
Method
Fleshy, juicy tomato slices layered with creamy mozzarella. Fresh basil adds a peppery note while extra virgin olive oil binds everything with a rich gloss.
- 1
Wash and trim the tomatoes. Slice them into regular 5mm thick rounds. We want substance, not translucent slices.
- 2
Drain the mozzarella. Slice it to the same thickness as the tomatoes. The texture should be supple and moist.
- 3
On a plate, alternate a slice of tomato, a slice of mozzarella, and a large basil leaf. Repeat, overlapping them slightly.
- 4
Drizzle with a generous amount of olive oil and a splash of balsamic vinegar. Finish with fleur de sel and ground pepper to highlight the flavors.
Frequently asked questions
How do you get this dish right?
- Take the mozzarella out of the fridge 20 minutes before serving so it's perfectly soft.
- Only salt right before serving, otherwise the tomatoes release all their water and the salad becomes a soup.
How long does this dish keep?
Consume immediately. Tomatoes do not like the refrigerator; they lose their flavor and become mealy.
4.4
21 reviews
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