Italian Caprese Salad with Tomato, Mozzarella and Basil
Caprese is an Italian salad made from three ingredients: tomatoes, mozzarella, and basil, with olive oil and salt. Its colors are the colors of the Italian flag. Its whole secret lies in the quality of the ingredients and serving them at room temperature rather than cold.
- Prep
- 10 min
- Cook
- —
- Total
- 10 min
- Calories
- 230
Photo: MOs810 — CC BY-SA 3.0 · Wikimedia Commons
Caprese originates from the island of Capri and is the clearest example of Italian philosophy: few high-quality ingredients instead of many medium-quality ones. There is nowhere to hide a mistake in a recipe with only three items.
Method
-
1
Bring Ingredients to Room Temperature
Take the tomatoes and mozzarella out of the fridge 30-45 minutes before preparation. Cold numbs the receptors and hides most of the flavor — and a cold Caprese tastes like half of a room-temperature Caprese.
-
2
Drying the Mozzarella
Take the mozzarella out of its water and place it on a paper towel for 10 minutes. This water will collect in the dish and dilute the olive oil and salt, leaving the dish looking watery.
-
3
Slicing
Slice the tomatoes and mozzarella into equal thickness (7-8 mm) using a sharp knife. Use a serrated knife for the tomatoes — a smooth one crushes ripe tomatoes instead of cutting them.
-
4
Arranging
Arrange the slices overlapping in the dish alternately: tomato, mozzarella, basil leaf, and repeat. A basil leaf between every two layers ensures every bite has all three.
-
5
Late Salting
Salt just before serving with coarse salt. Early salt draws water out of the tomatoes in minutes and creates a puddle in the dish. Coarse salt also gives a crunch and concentrated pockets of saltiness better than fine salt.
-
6
Oil and Serving
Pour extra virgin olive oil generously and add freshly ground pepper. The oil here is a main ingredient, not a dressing — use the best oil you have. Serve immediately with bread to mop up the oil and juices.
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Tips that actually matter
- Ingredients at room temperature — cold hides the flavor.
- Dry the mozzarella from its water for 10 minutes.
- Salt just before serving, not ahead of time.
- Use a serrated knife for tomatoes; a smooth one mashes them.
- Use the best olive oil you have — it is an ingredient, not a dressing.
People also ask
Which mozzarella should I use?
Fresh mozzarella in water — buffalo (from buffalo milk, richer and softer) or fior di latte (from cow's milk). Avoid dry grated pizza mozzarella, as it is a completely different type with a rubbery texture that is unsuitable for salad.
The dish turns out watery — why?
Mozzarella water and tomato juices after salting. Dry the mozzarella on a paper towel for 10 minutes, and salt just before serving. You can also slice the tomatoes and leave them in a colander for 5 minutes before arranging.
Can I use balsamic vinegar?
The original doesn't have vinegar — just olive oil and salt. But the addition is very common and enjoyable. Use a balsamic glaze rather than liquid so it doesn't make the dish soggy, in thin drizzles rather than a large amount.
Can I prepare it ahead of time?
Slice the ingredients up to an hour in advance at most and keep them covered at room temperature. However, assembly, salting, and oil happen at the moment of serving. Pick the basil leaves by hand at plating time — cutting them with a knife turns them black.
Cook mode
Italian Caprese Salad with Tomato, Mozzarella and Basil
-
1
Bring Ingredients to Room Temperature
Take the tomatoes and mozzarella out of the fridge 30-45 minutes before preparation. Cold numbs the receptors and hides most of the flavor — and a cold Caprese tastes like half of a room-temperature Caprese.
-
2
Drying the Mozzarella
Take the mozzarella out of its water and place it on a paper towel for 10 minutes. This water will collect in the dish and dilute the olive oil and salt, leaving the dish looking watery.
-
3
Slicing
Slice the tomatoes and mozzarella into equal thickness (7-8 mm) using a sharp knife. Use a serrated knife for the tomatoes — a smooth one crushes ripe tomatoes instead of cutting them.
-
4
Arranging
Arrange the slices overlapping in the dish alternately: tomato, mozzarella, basil leaf, and repeat. A basil leaf between every two layers ensures every bite has all three.
-
5
Late Salting
Salt just before serving with coarse salt. Early salt draws water out of the tomatoes in minutes and creates a puddle in the dish. Coarse salt also gives a crunch and concentrated pockets of saltiness better than fine salt.
-
6
Oil and Serving
Pour extra virgin olive oil generously and add freshly ground pepper. The oil here is a main ingredient, not a dressing — use the best oil you have. Serve immediately with bread to mop up the oil and juices.
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