Caprese Salad
Born on the beautiful Isle of Capri in Italy, this salad is the celebration of good, fresh food with a splash of color. Its composition—ripe tomatoes and fresh mozzarella cheese, seasoned with basil and anointing each other with olive oil!
Equipment
- Sharp Chef's Knife
- Cutting board
- Salad Platter or Serving Dish
- Spoon or Drizzle Bottle for Dressings
- Salt and Pepper Mills
- Small Bowl for Seasoning
- Herb Scissors or Small Knife
- Cheese Slicer (Optional)
- Serving Spatula
- Tongs (Optional)
Ingredients
- 200 g Mozzarella
- 500 g Tomatoes
- ½ cup Basil Leaves
- ⅖ tbsp extra virgin oil
- 1 Balsamic Vinegar drizzling
- ½ tsp salt
- 1 Black pepper
Instructions
- 1. Slicing the Tomatoes and Mozzarella: With a sharp knife, the tomatoes and the mozzarella cheese are cut into slices with approximately a ¼-inch thickness. Make sure the thickness in each is very consistent to allow for a perfect balance of flavors in every bite.
- 2. Arrange Your Ingredients: Alternating the tomato and mozzarella slices, slightly overlapping each other, on a large platter. Place the whole basil leaves in between, as one gets a nice contrast in both flavor and color.
- 3. Dress the salad: Drizzle liberally with extra virgin olive oil over the arranged slices. Drizzle, if using, over a little balsamic glaze or vinegar to give tart contrast to the salad.
- 4. Season: Season well with sea salt and freshly ground black pepper, adding a twist of black pepper just before serving. The seasoning should complement the fresh flavors.
- 5. Serve: Allow the salad to come to room temperature before serving to allow the flavors to marry beautifully.
Nutrition
Serving: 1306g | Calories: 163kcal | Carbohydrates: 4g | Protein: 7g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 234mg | Potassium: 187mg | Vitamin C: 19.4mg | Calcium: 144mg | Iron: 0.7mg