Salads
Caprese salad
Ripe tomato, creamy buffalo mozzarella and fresh basil in the colours of the Italian flag. Good ingredients do all the work.
- 10 min10 prep · 0 cook
- EasyDifficulty
- 310 kcalper serving
Ingredients
4 servings
- Ripe tomatoes4
- Buffalo mozzarella250 g
- basil1 sprig
- Olive oil4 tbsp
- Saltto taste
- Black pepperto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Take the mozzarella out of the fridge 20 minutes ahead so it is not too cold.
- 2
Slice the tomatoes and the mozzarella about 1 cm thick.
- 3
Arrange them on a plate, alternating tomato, mozzarella and basil leaves.
- 4
Season with salt and pepper and pour over a generous amount of olive oil just before serving.
Tips and questions
- Should I add balsamic vinegar?
- The Italian original is only oil, salt and basil. A few drops of a thick, aged balsamic are fine, but cheap balsamic overwhelms the mozzarella.
- Can I make it ahead?
- Not really: slice and dress it just before eating. Never keep the tomatoes in the fridge, as cold kills their flavour.
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