Caprese Salad
Ingredients
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- 12 ounces fresh mozzarella – drained and sliced 0.25–0.5 inch thick
- 1 1/2 pounds ripe tomatoes – cored if needed and sliced 0.5 inch thick (~6 medium tomatos)
- 3/4 teaspoons flaky sea salt – divided
- 16 leaves fresh basil leaves – torn just before serving
- 3 tablespoons extra-virgin olive oil
Instructions
1. Pat the fresh mozzarella dry in a sieve or on paper towels, let drain at room temperature for 10 minutes, then slice 0.25–0.5 inch thick.
2. Arrange the tomato slices on a platter and sprinkle with 0.5 tsp of the flaky sea salt, reserving 0.25 tsp; let stand 5 minutes until beads of juice form.
3. Shingle the cheese slices among the tomato slices on the platter, alternating to create even layers, 2–3 minutes.
4. Tear the fresh basil leaves and scatter over the salad, then drizzle the extra-virgin olive oil evenly, 1 minute.
5. Finish with the remaining 0.25 tsp and serve at cool room temperature; best within 5 minutes of assembly.
Caprese salad is a minimal, bright composition of ripe tomatoes, creamy fresh mozzarella, fragrant basil, fruity extra-virgin olive oil, and a pinch of salt. Its appeal lies in the contrast of sweet-acidic tomatoes with milky, tender cheese and peppery, aromatic herbs. Served cool but never cold, it tastes of peak summer and depends entirely on impeccable ingredients and gentle handling.
Originating on the island of Capri in Campania, Italy, the salad emerged in the early 20th century and soon became a national emblem. Its red, white, and green colors mirror the Italian flag, a point of pride in trattorie and seaside cafés across the region. Although countless modern spins exist, the traditional version is defined by simplicity and the quality of local tomatoes, mozzarella (often di bufala), and olive oil.