Caprese Salad
15 min
total
4
people
290
calories per serving
Ingredients
4 people
- 500 gRound tomato (sliced into rounds)
- 250 gBuffalo milk mozzarella ("di bufala") (sliced into rounds)
- 1 pcBasil (whole or torn leaves)
- 3 tbspExtra virgin olive oil
- 1 tbspBalsamic vinegar
- 1 pinchFleur de sel
- 1 pinchBlack pepper ground
Method
Fleshy tomato slices glistening under olive oil, layered with soft, moist mozzarella. The sharp scent of fresh basil hits the nose immediately upon plating.
- 1
Slice the round tomatoes and mozzarella balls into regular 5mm thick rounds. Slices must be clean.
- 2
Arrange the slices overlapping on a dish, systematically alternating one tomato and one mozzarella to create visual contrast.
- 3
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Consume immediately after plating to prevent the tomatoes from releasing too much water.
4.5
10 reviews
Rate this recipe:
