Search
by Ingredient

Mozzarella, Tomato & Basil Salad

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by bral02

Caprese salad: fresh mozzarella and ripe summer tomatoes layered with torn basil, dressed with red wine vinegar and good olive oil. The Italian classic that proves three ingredients are sometimes enough.

YIELD

4 servings

PREP

15 min

COOK

20 min

READY

75 min

Insalata caprese, the tomato, mozzarella, and basil salad from the island of Capri, is a recipe where ingredient quality matters more than technique. Pale-pink supermarket tomatoes will turn this into a sad pile of disappointment. Vine-ripened summer tomatoes turn it into one of the great dishes of Italian cooking.

The instruction to make this only when tomatoes are in season is not optional advice. It’s the entire premise.

The assembly is more sculptural than culinary: thin slices of cheese and tomato shingled in alternating layers across a platter, fresh basil torn (not chopped, which bruises and blackens) and scattered over the top. The dressing is barely a dressing, more of a seasoning, with the olive oil doing most of the work and the vinegar providing just enough acid to wake up the tomato.

Letting it sit at room temperature for an hour is the small move that separates good from great. The tomato juices weep into the dressing, the basil oils bloom, and the cheese softens just enough to surrender its texture against the warm fruit.

Chef Tips

  • Use fresh mozzarella di bufala or fior di latte. Low-moisture pizza mozzarella has the wrong texture entirely.
  • Salt the tomatoes 10 minutes before plating to draw out their juices and concentrate flavor.
  • Tear the basil leaves with your hands. A knife bruises the cell walls and turns the cut edges black.
  • Serve at room temperature, never cold. Refrigeration mutes the tomato flavor completely.

Variations

  • Drizzle with aged balsamic glaze instead of vinegar for a thicker, sweeter finish.
  • Add thin slices of prosciutto or jamon between the layers for a heartier antipasto.
  • Layer with grilled peaches at the height of summer for a sweet-savory twist.

Ingredients

½ 226.8
½ 118
CUP ML BASIL
fresh *
4 4
EACH TOMATOES
Dressing
¼ 59
CUP ML VINEGAR
red wine or balsam
½ 2.5
TEASPOON ML SALT
¾ 177
CUP ML OLIVE OIL
¼ 1.3
TEASPOON ML BLACK PEPPER

Directions

Slice cheese as thin as possible. Slice tomatoes.

On large platter, arrange alternate slices of cheese and tomatoes.

Sprinkle with basil.

DRESSING: Combine vinegar, salt, pepper and olive oil and drizzle over tomatoes and cheese.

Let marinate at room temperature for up to 1 hour before serving.

Make this only when tomatoes are in season

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 236g (8.3 oz)
Amount per Serving
Calories 526 85% from fat
 % Daily Value *
Total Fat 50g 77%
Saturated Fat 11g 57%
Trans Fat 0g
Cholesterol 36mg 12%
Sodium 653mg 27%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 6%
Sugars g
Protein 30g
Vitamin A 26% Vitamin C 26%
Calcium 46% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
More health news

Email this recipe