Did you find this post helpful, inspiring? Save THIS PIN in its blog board in Pinterest. 😉
Caprese salad It is a simple and elegant salad made with alternate slices of juicy ripe tomatoes and creamy mozzarella. It is covered with fresh basil leaves and drizzled with olive oil and balsamic vinegar, then sprinkled with salt and pepper. It is a classic Italian salad and my favorite!
Caprese salad (also known as insalata caprese) is a classic Italian salad from the island of Capri.. It's made from just a handful of fresh ingredients and it couldn't be easier to make. It's simple, juicy, creamy and always what I ask for when I travel around Italy. Imagine sitting in a cafe on the Amalfi coast, looking at the ocean and eating a caprese salad. It is the most perfect experience in history.
But this week, when I saw fresh organic tomatoes on the market, I knew I had to prepare it. The warm weather and the juicy tomatoes make the caprese salad feel like summer on a plate. It is light, refreshing and perfect for an aperitif or a small meal that will not overwhelm you.
Caprese salad recipe video
While this salad recipe is easy to make, it always helps to watch a quick video tutorial. Give him a watch below!
Caprese Salad Ingredients
The most important thing with the caprese salad is the freshness of the ingredients. That is why it is a summer staple when the tomatoes and basil are fresh and at their best. This is what it contains:
- Tomatoes: Splurge on the juiciest tomatoes you can find. Whether it's organic heirloom or plum tomatoes, just make sure they're ripe, with no hints of green and almost ready to pop.
- Mozzarella cheese: Again, don't skimp on cheap stuff. Grab a large scoop of fresh, creamy, authentic mozzarella (mozzarella di buffalo is excellent, too) for the most perfect texture. You'll usually find it packed in water.
- Fresh basil: Pluck those fresh leaves from the plant just before serving. You want a bright green color and a fresh scent that makes you feel like you are wandering through an Italian garden.
- Olive oil: I'm sure you've brought the topic up here, but fresh is key with olive oil, too. Opt for an excellent cold pressed extra virgin olive oil with a little bite. It doesn't have to be expensive, but it does have to be good. California Olive Ranch and Lucini are two of my favorite brands.
- Balsamic vinegar: I'll be the first to say that balsamic vinegar isn't classic or necessary in caprese salad, but boy, do I love it. And when it becomes a balsamic reduction it is thick, sweet and lovely. You can add or leave it, it's up to you!
- Salt and pepper: Use a flaky salt like Maldon salt or triangular sea salt for that perfect texture. Just don't use table salt. Add freshly ground black pepper to give it the finishing touch.
How to make Caprese salad
Once you have cut the tomatoes and mozzarella, simply alternate in layers on a plate. Then tear off some of your fresh basil leaves (I personally love the smaller, smaller leaves) and place them under some of the layers. Drizzle olive oil and balsam reduction on top and sprinkle with salt and pepper before serving. How easy is that? And if you want to enjoy a beautiful bottle of wine, go ahead!
Follow us on PINTEREST!
If you want to enjoy a caprese salad in autumn or winterBe sure to prepare my Persimmon Caprese Salad. It's a twist on this classic recipe that I'm sure you'll love.
And if you have an abundance of fresh tomatoesTry my zucchini Caprese noodles, Marinara sauce or Greek salad!
Caprese Salad Recipe
Preparation time: 5 minutes
Total time: 5 minutes
Servings: 4 servings
The best caprese salad recipe uses a handful of fresh, juicy ingredients. Make it simple and tasty with this easy and classic Italian salad recipe. It is the perfect salad for summer. Check out the video above to see how I do it!
- 3 large tomatoes, sliced
- 8 ounces mozzarella, sliced
- a handful of fresh basil leaves
- 2 tablespoons of olive oil
- 1 tablespoon balsamic reduction (balsamic enamel)
- salt and pepper
Add a tomato slice to a plate, then add a mozzarella slice on top. Keep alternate tomato and mozzarella slices until all ingredients are exhausted.
Place fresh basil leaves between the layers. I prefer smaller basil leaves to keep them whole, but if you have large basil leaves, you can cut them too.
Drizzle the olive oil and balsamic reduction over the tomatoes and mozzarella.
Sprinkle with salt and pepper, then serve immediately.
- Be sure to check out my separate recipe on how to make a Balsamic Reduction (Balsamic Glaze). It is easy and much better than buying from the store.
- You can get creative and substitute tomatoes for a variety of fruits, such as peaches, nectarines, strawberries, and more. Whatever is in season!
Calories: 255kcal, Carbs: 7g, Protein: 13g, Fat: 20g, Saturated Fat: 8g, Cholesterol: 45mg, Sodium: 360mg, Potassium: 262mg, Fiber: 1g, Vitamin A: 1150IU, Vitamin C: 12.6 mg, calcium: 296 mg, iron: 0.5 mg