Kitchen Recipe Collection
Italian Insalata Caprese
The salad of Capri. A simple, vibrant dish reflecting the colors of the Italian flag: red tomatoes, white mozzarella, and green basil.
- Prep
- 10 min
- Cook
- 0 min
- Total
- 10 min
- Servings
- 2
- Difficulty
- easy
- Cuisine
- italian
Ingredients
Scaled for 2 servings
- ripe tomatoes (heirloom, beefsteak, or vine-ripened)
- fresh mozzarella di bufala or fior di latte
- fresh basil leaves
- extra virgin olive oil (high quality)
- flakey sea salt
- coarsely ground black pepper
Equipment
- Cutting board
- Sharp knife
Instructions
- 1
Prepare Tomatoes
Wash and dry the tomatoes. Using a sharp knife (preferably serrated), slice them into 1/4-inch thick rounds.
- 2
Prepare Mozzarella
Drain the fresh mozzarella from its liquid. Slice it into rounds of equal thickness to the tomatoes.
- 3
Arrange the Plate
On a serving platter, arrange the tomato and mozzarella slices in an alternating, overlapping pattern (shingled).
- 4
Tear Basil
Tear the fresh basil leaves gently by hand (cutting with a knife bruises them) and scatter them generously over the salad.
- 5
Season
Sprinkle flakey sea salt and coarsely ground black pepper evenly over the tomatoes and cheese.
- 6
Drizzle Oil
Right before serving, drizzle the entire plate generously with your best quality extra virgin olive oil.
- 7
Serve
Serve immediately with crusty bread to mop up the juices and oil.
Cooking Tips
- Never put tomatoes in the refrigerator. They must be at room temperature for maximum flavor.
- A true Caprese does NOT contain balsamic vinegar. The acidity comes naturally from the tomatoes.
Variations
- Caprese Skewers: Use cherry tomatoes and small mozzarella balls (bocconcini) threaded onto skewers for a party appetizer.
Chef's Notes & Storage
- Originating from the island of Capri, this dish is only as good as the ingredients used. It is strictly a summer dish in Italy.
Nutrition Estimate
320 calories · 12g protein · 8g carbs · 28g fat · 2g fiber per serving
