Caprese Salad
Quick answer
- Total time
- 10 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 6
About this dish
With no cooking involved, the whole dish rests on ripe tomatoes, fresh mozzarella, and basil-scented olive oil.
Read more
Slices of red, white, and green overlap on a wide plate, and a thin thread of balsamic glaze adds sweet acidity without pooling in one spot. Salting too early draws water from the tomatoes and floods the plate, which is why seasoning waits until just before serving.
Ingredients
Instructions
- 1
Prepare 250 g tomatoes by removing the stems and lightly drying the surface.
Even ripe tomatoes can collapse if handled roughly, so support each one as you move and slice it.
- 2
Slice the tomatoes and 180 g fresh mozzarella into 0.8 to 1 cm rounds.
Keep the thickness consistent so the layers sit evenly, and cut the cheese slowly to avoid squeezing it out of shape.
- 3
Arrange tomato, mozzarella, and 20 g fresh basil alternately on a wide plate, overlapping them on a slight angle.
Leave enough of each color visible so the green, white, and red pattern stays clear.
- 4
Just before serving, sprinkle 0.5 tsp salt evenly over the tomatoes and cheese.
Do not salt early, because the tomatoes will release more liquid and the dressing will taste diluted.
- 5
Drizzle 2 tbsp extra virgin olive oil in a thin zigzag over the arranged salad.
Let it stand for 1 to 2 minutes so the basil aroma meets the oil without making the plate watery.
- 6
Finish with 1 tbsp balsamic glaze in the thinnest thread possible.
Avoid pooling it in one spot because the sweet acidity can dominate, then serve immediately while the tomato slices still look fresh.
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