Caprese Salad recipe

caprese salad recipe

caprese salad recipe

Picture this: You’re sitting on a sun-drenched terrace overlooking the Amalfi Coast, a breeze carrying the scent of lemon groves and saltwater. In front of you is a plate so vibrant it could double as modern art—thick slices of ruby-red tomatoes, creamy white mozzarella, and emerald-green basil leaves, drizzled with golden olive oil. Congratulations, you’ve just met the Caprese Salad, Italy’s most delicious patriotism. Born on the Isle of Capri (hence the name), this salad is a culinary love letter to the Italian flag, with its red, white, and green layers.

Caprese Salad Recipe

Ingredients (Serves 4):

  • 4 large ripe tomatoes (heirloom or vine-ripened)

  • 8 oz (225g) fresh mozzarella di bufala (or fresh mozzarella balls)

  • 1 bunch fresh basil leaves

  • Extra virgin olive oil

  • Flaky sea salt (or kosher salt)

  • Freshly cracked black pepper

  • Optional: Balsamic glaze (for drizzling)

Instructions:

  1. Slice the Tomatoes & Mozzarella:

    • Cut tomatoes into ¼-inch thick slices.

    • Slice the mozzarella into similar-sized rounds (pat it dry if watery).

  2. Assemble the Salad:

    • On a large platter, alternate tomato slices, mozzarella slices, and whole basil leaves in a circular or linear pattern. Channel your inner Italian nonna for maximum aesthetic points.

  3. Season & Drizzle:

    • Sprinkle generously with flaky sea salt and black pepper.

    • Drizzle liberally with extra virgin olive oil (this is not the time to be shy).

    • Optional: Add a zigzag of balsamic glaze for sweetness (purists will gasp, but it’s your kitchen!).

  4. Serve Immediately:

    • Let it sit for 5-10 minutes to let the flavors mingle, then devour with crusty bread to sop up the juices.

Pro Tips:

  • Tomato Hack: If your tomatoes are bland, sprinkle a pinch of sugar on them before assembling.

  • Buffalo vs. Cow: Mozzarella di bufala (from buffalo milk) is creamier and tangier, but regular fresh mozzarella works too.

  • Basil Love: Tear, don’t chop, the basil to avoid bruising the leaves.

Why It’s Perfect: No cooking, no fuss—just 10 minutes and you’ve got a dish that’s Instagram-worthy and mouthwateringly fresh. Pair it with a crisp white wine, and pretend you’re in Positano.