Caprese salad with tomato, mozzarella and basil
Caprese salad with tomato, buffalo mozzarella and basil: a fresh and simple starter, ready in minutes, with all the colors and flavors of summer.
Are you looking for a fresh, quick starter that everyone at the table will happily agree on?
Then the caprese salad is exactly what you need. I’ll show you how to get it right: a handful of quality ingredients, no cooking at all, and the colors of summer on the plate in ten minutes. Tomato, mozzarella and basil, nothing more.
The beauty of this recipe lies in its simplicity. There are no techniques to learn and no timings to follow: the result depends entirely on the quality of the ingredients. That is why it is worth choosing ripe, fragrant tomatoes and good buffalo mozzarella, sweet and creamy in just the right way.
It has at least three real advantages: it is ready in minutes without turning on the stove, it is naturally gluten free and vegetarian, and it works equally well as a starter or with drinks on a warm day.
One detail makes all the difference: take the mozzarella out of the fridge half an hour before serving, because at room temperature it releases all of its flavor. And salt the tomatoes only at the last moment, otherwise they release water and make the plate soggy.
Caprese is best enjoyed as soon as it is dressed, never kept long in the fridge. If you like a sweet and tangy note, finish with a drizzle of balsamic glaze.
Ready? Let’s make the caprese salad.
Base preparations used
Steps
- Slice the tomatoes about one centimeter thick and let them drain for a few minutes on a plate, so they release the excess water.
- Slice the buffalo mozzarella to the same thickness and let it drain well.
- Arrange alternating slices of tomato and mozzarella on the plate, tucking the basil leaves in between.
- Season with oil, salt and, if you like, a sprinkle of oregano.
- Serve straight away at room temperature, never cold from the fridge: that is when it tastes its best.
Helpful tips
Use ripe, flavorful tomatoes and good buffalo mozzarella: the ingredients are what make the dish.
Take the mozzarella out of the fridge half an hour before serving: at room temperature it tastes sweeter.
Do not salt ahead of time: salt draws water from the tomatoes. Season only just before serving.
Finish with a drizzle of balsamic glaze for a sweet and tangy note.
Average nutrition per serving
- Calories
- 260 kcal
- Carbohydrates
- 7.0 g
- Sugars
- 5.0 g
- Protein
- 15.0 g
- Fat
- 19.0 g
- Saturated fat
- 10.0 g
- Fiber
- 2.0 g
- Sodium
- 320 mg
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