Caprese Salad

Fleshy tomato slices glistening under olive oil, layered with soft, moist mozzarella. The sharp scent of fresh basil hits the nose immediately upon plating.

• Prep time: 15 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 290
• Protein: 12 g
• Carbs: 6 g
• Fat: 25 g

Ingredients

• 500 g Round tomato ( sliced into rounds )
• 250 g Buffalo milk mozzarella ("di bufala") ( sliced into rounds )
• 1 piece Basil ( whole or torn leaves )
• 3 tbsp Extra virgin olive oil
• 1 tbsp Balsamic vinegar
• 1 pinch Fleur de sel
• 1 pinch Black pepper ground

Instructions

1. Slicing the products

   Slice the round tomatoes and mozzarella balls into regular 5mm thick rounds. Slices must be clean.

2. Layered plating

   Arrange the slices overlapping on a dish, systematically alternating one tomato and one mozzarella to create visual contrast.

3. Final seasoning

   Drizzle with extra virgin olive oil and balsamic vinegar. Sprinkle with fleur de sel and ground black pepper. Finish with hand-torn fresh basil leaves.

Chef's tips

• Take the mozzarella out of the fridge 20 minutes before serving so it's not too firm.
• Only cut the basil at the last moment to prevent the leaves from oxidizing.

Storage

Consume immediately after plating to prevent the tomatoes from releasing too much water.