Caprese Salad
Experience the vibrant flavors of Italy with this classic Caprese Salad, a refreshing appetizer or light meal. Juicy, ripe tomatoes, creamy fresh mozzarella, and fragrant basil are artfully arranged and drizzled with rich extra virgin olive oil and sweet balsamic glaze, creating a symphony of taste and texture.
An original recipe by Forkin
- Total time
- 15 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 263 kcal
Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 4 pcstomato, ripe, medium
- 250 gfresh mozzarella, ball, sliced
- 0.5 cupfresh basil, leaves
- 2 tbspextra virgin olive oil
- 1 tbspbalsamic glaze
- 1 pinchsea salt
- 1 pinchblack pepper, freshly ground
Equipment
Chef's knife · Cutting board · Serving platter · Paper towels
The method
Step by step
- 1
Carefully wash and dry the ripe tomatoes, then slice them into uniform 1/4-inch thick rounds using a sharp serrated knife.
About 3 min
Cook’s note: Using a serrated knife prevents squishing the tomatoes and ensures clean, even slices, which are crucial for presentation.
- 2
Drain the fresh mozzarella and gently pat it dry with a paper towel to remove excess moisture, then slice it into 1/4-inch thick rounds, matching the thickness of the tomato slices.
About 3 min
Cook’s note: Drying the mozzarella prevents it from releasing too much water onto the platter, which could dilute the flavors of the dressing.
- 3
On a large serving platter, artfully arrange the sliced tomatoes and mozzarella, alternating and slightly overlapping each piece to create an appealing visual pattern.
About 5 min
Cook’s note: For a classic presentation, arrange the slices in a circular pattern. For a more rustic look, simply layer them down the center of the platter.
- 4
Gently tuck the fresh basil leaves among the tomato and mozzarella slices, ensuring they are visible and evenly distributed.
About 2 min
Cook’s note: Use whole basil leaves for a beautiful presentation. If the leaves are very large, you can tear them gently by hand.
- 5
Evenly drizzle a generous amount of high-quality extra virgin olive oil over the entire salad.
About 1 min
Cook’s note: The quality of your olive oil significantly impacts the flavor of this simple dish, so choose a good extra virgin variety.
- 6
Finish by drizzling the balsamic glaze in a decorative pattern over the arranged tomatoes, mozzarella, and basil.
About 1 min
Cook’s note: If you don't have balsamic glaze, you can easily make your own by simmering balsamic vinegar over low heat until it reduces and thickens to a syrupy consistency.
- 7
Season the Caprese salad generously with flaky sea salt and freshly ground black pepper to taste just before serving.
Cook’s note: Seasoning just before serving prevents the salt from drawing out too much moisture from the tomatoes, keeping them firm and flavorful.
Per serving
Nutrition
- Calories
- 262.7kcal
- Protein
- 12.7g
- Carbs
- 7.3g
- Fat
- 20.8g
- Fibre
- 1.9g
- Sugar
- 4.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
This classic Italian salad pairs wonderfully with grilled chicken or fish for a complete meal, or as a refreshing starter to any Italian-themed dinner. For an extra touch, consider adding a sprinkle of toasted pine nuts or a few slices of ripe avocado. A crisp, dry white wine like Pinot Grigio or Sauvignon Blanc would complement the fresh flavors beautifully.
Store any leftover Caprese salad in an airtight container in the refrigerator. It is best consumed within 1-2 days.
Caprese salad is best served chilled or at room temperature and does not require reheating.
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