Caprese Salad
Three ingredients, no cooking — ripe tomatoes, fresh mozzarella, and basil with olive oil. It lives or dies by ingredient quality, so use the best you can find.
by Culicious Kitchen
Ingredients
- 4 ripe tomatoes
- 250 g fresh mozzarella
- fresh basil leaves
- 3 tbsp extra-virgin olive oil
- flaky sea salt
- black pepper
- balsamic glaze
Method
- 1
Take the tomatoes and mozzarella out of the fridge ahead of time if possible — cold mutes their flavor. Room temperature tastes far better.
- 2
Slice the tomatoes into rounds about 1 cm thick. Slice the mozzarella to a similar thickness. If the mozzarella is very wet, pat it gently with paper towel.
- 3
Arrange the slices on a platter, alternating and overlapping tomato, mozzarella, tomato, mozzarella, tucking whole basil leaves between them.
- 4
Drizzle the olive oil evenly over the top.
- 5
Season with flaky sea salt and freshly ground black pepper, right before serving so the salt doesn't draw out too much liquid.
Cook it your way
Save it to scale servings, run step timers, and send the ingredients to a shopping list that skips what is already in your pantry.