Classic Caprese Salad
Updated Sept. 16, 2024
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound fresh, best-quality mozzarella (preferably buffalo milk)
- 4medium heirloom tomatoes
- 1bunch fresh basil, leaves only, some reserved for garnish
- Flaky sea salt, such as Maldon
- Coarsely ground black pepper
- High-quality extra-virgin olive oil
Nutritional analysis per serving (6 servings)
264 calories; 19 grams fat; 11 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 18 grams protein; 392 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
While mozzarella is cold, slice it into ¼-inch slices. Let it sit, loosely covered, to come to room temperature while you prepare the tomatoes.
- Step 2
Slice the tomatoes into ¼-inch to ½-inch thick slices, leaving them in a single layer on the cutting board as you go. Sprinkle generously with salt.
- Step 3
On a serving platter, arrange the mozzarella, tomato slices, and whole basil leaves so they overlap slightly. Pour any tomato juices from the cutting board over the dish. Sprinkle again with salt and pepper, and drizzle with plenty of oil. Top with reserved basil, and serve.
FAQS
Private Notes
Comments
This salad has always been one of my favorites and Melissa's presentation is perfect. But I'd make one comment: it isn't necessarily better with heirlooms unless they also happen to be the best local, in-season tomatoes.
Living in NYC, I go for our local NJ tomatoes which are acidic and flavorful. Heirloom tomatoes may look pretty but they're often tasteless. So choose based on a tomato's flavor and not its provenance and you'll have a great caprese.
I make Caprese salad with grape tomatoes, mozzarella pearls and 2/parts olive oil to 1/part balsamic vinegar dressing full of julienned fresh basil leaves. It does need to be eaten with a spoon, though!
A little balsamic vinegar is good from time to time also.
I make this salad frequently in the summer. I use tomatoes on the vine from my grocery store. The mozzarella I purchase from Costco and the basil I grow myself year round. One extra I do put on my salad, and everyone who’s tasted it likes it, is a drizzle of balsamic glaze. It gives a bit of sweetness to the salad.
Skipped the salt. Great, otherwise. The acid from the tomatoes is enough, no need for vinegar. I didn't use heirlooms, just cherry tomatoes as that is what I had on hand. You could play with this, clearly. Oregano, herbs de prevence, Italian blends &c.
I have a tendency to be more fastidious with this salad. I salt and then brush every individual layer of tomatoes with a mixture of olive oil and garlic. Once done with the tomatoes, I let them sit at room temperature for at least 20 minutes so they get salted and release that delicious juice. I then toast some ciabatta so we have something to mop that juice. I used Mozzarella, Bocconcini and Burrata for this salad, with the last being the best combination.
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