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Caprese Salad

This classic Caprese salad is a celebration of fresh, vibrant Italian flavors. Simple to assemble, it features alternating slices of ripe tomatoes and creamy fresh mozzarella, layered with fragrant basil leaves. A drizzle of high-quality extra-virgin olive oil and a sprinkle of coarse salt and pepper complete this refreshing and elegant appetizer, perfect for any occasion.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 people
Course: lunch/dinner
Cuisine: Italian
Calories: 1148.4
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 vine-ripe tomatoes 1/4-inch thick slices
  • 1 pound fresh mozzarella 1/4-inch thick slices
  • 20 to 30 leaves about 1 bunch fresh basil
  • Extra-virgin olive oil for drizzling
  • Coarse salt and pepper

Equipment

  • 1 Chef's Knife For precise slicing of tomatoes and mozzarella.
  • 1 Cutting Board A stable surface for prepping ingredients.
  • 1 Large, Shallow Platter For attractive presentation of the layered salad.

Method
 

  1. Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each, on a large, shallow platter. Drizzle the salad with extra-virgin olive oil and season with salt and pepper, to taste.

Notes

The success of a Caprese salad hinges entirely on the quality and freshness of its ingredients. Opt for deeply colored, ripe vine-ripe tomatoes; their natural sweetness is crucial. Fresh mozzarella, ideally buffalo mozzarella (mozzarella di bufala), offers superior creaminess and flavor compared to pre-packaged versions. Always use fresh basil leaves, gently tearing larger leaves to release their aroma without bruising. A high-quality extra-virgin olive oil is paramount; it provides a fruity, peppery note that ties the dish together. Season generously with coarse sea salt and freshly cracked black pepper just before serving to enhance flavors and avoid drawing out moisture from the tomatoes too early. For an elevated presentation, arrange ingredients circularly or in a mosaic pattern.