Classic Caprese Salad (Insalata Caprese)
Serves
2–4 as an appetizer or side
Ingredients
Core Ingredients
-
3–4 ripe tomatoes
(heirloom, vine-ripened, or beefsteak—varied colors are a bonus) -
8–10 oz fresh mozzarella
(fresh mozzarella balls or log; not shredded) -
Fresh basil leaves (whole, not chopped)
-
Extra-virgin olive oil (good quality matters here)
-
Flaky sea salt or kosher salt
-
Freshly ground black pepper
Optional Enhancements (Very Common)
-
Balsamic glaze or aged balsamic vinegar
-
½ tsp dried oregano
-
Pinch of red pepper flakes
-
Finishing salt (Maldon or fleur de sel)
Instructions
1. Prep the Tomatoes
-
Wash and dry tomatoes thoroughly.
-
Slice into ¼-inch thick rounds.
-
Lightly sprinkle with salt and let rest 5 minutes
→ This draws out flavor without making them watery.
2. Prep the Mozzarella
-
Drain mozzarella well.
-
Slice into rounds similar in thickness to the tomatoes.
-
Pat gently with paper towels—moist, not dripping.
3. Assemble the Salad
You can plate this two ways:
Classic Alternating Style (like the photo)
-
Alternate tomato → mozzarella → tomato on a platter or bowl.
-
Tuck whole basil leaves between layers.
Rustic Layered Style
-
Scatter tomato slices in a shallow bowl.
-
Nestle mozzarella slices on top.
-
Add basil leaves whole or gently torn.
4. Season & Finish
-
Drizzle generously with extra-virgin olive oil.
-
Add freshly ground black pepper.
-
Sprinkle flaky sea salt.
-
Optional:
-
Drizzle balsamic glaze lightly (don’t drown it)
-
Sprinkle oregano or red pepper flakes
-
Flavor Balance Tips
-
Great tomatoes = less balsamic
-
Mild tomatoes = balsamic helps
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Cold mozzarella dulls flavor → let it sit out 10 minutes
Serving Suggestions
-
With crusty bread or focaccia
-
Alongside grilled chicken or steak
-
As a starter before pasta
-
Add prosciutto for a salty contrast
Common Mistakes to Avoid
❌ Using low-quality olive oil
❌ Refrigerated, rubbery mozzarella
❌ Chopping basil too early (it bruises)
❌ Overseasoning—this dish is about restraint
