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
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
