Insalata Caprese

Ingredients

Instructions

1. 1

   Wash and dry the tomatoes and basil leaves. Drain the mozzarella well and pat it dry with kitchen paper; this prevents the salad from becoming watery.

2. 2

   Slice the tomatoes into 5–7 mm rounds. Slice the mozzarella into similar thicknesses so each bite has a balanced amount of tomato and cheese.

3. 3

   Arrange the tomato and mozzarella slices on a serving plate, overlapping them slightly. Tuck the basil leaves between the slices rather than chopping them, which keeps their aroma fresh and avoids bruising.

4. 4

   Drizzle evenly with the extra-virgin olive oil, then season with the sea salt and black pepper. Salt just before serving so the tomatoes stay juicy but do not release too much liquid.

5. 5

   Let the salad stand for 2 minutes at room temperature, then serve immediately. The tomatoes should taste sweet and juicy, the mozzarella cool and creamy, and the basil fragrant.

Nutrition per serving

Notes

• •Use the ripest tomatoes you can find; room-temperature tomatoes have much better flavor than chilled ones.
• •For the most authentic result, use mozzarella di bufala or high-quality fior di latte.
• •Avoid balsamic glaze for a classic Caprese; it can overpower the delicate mozzarella and basil.
• •Serve with crusty bread if desired, though the salad itself is naturally gluten-free.

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