Caprese Salad
Caprese Salad is a simple and refreshing Italian salad that is perfect for summer days. It consists of fresh tomatoes, mozzarella, basil and olive oil.
Ingredients
- 3 ripetomatoes
- 250 gfresh mozzarella, cut into rounds
- a fewfresh basil leaves
- 3 tbspextra virgin olive oil
- 1 tbspbalsamic vinegar
- to tastesalt and black pepper
Method
- Choose tomatoes that are deeply red and give slightly when pressed — flavor matters more than looks here. Slice them into rounds about 5-6 mm thick. Slice the mozzarella to the same thickness so they stack evenly.
- On a large flat platter, alternate tomato and mozzarella slices in a slightly overlapping row or circle. Tilt each slice at a gentle angle so the layers fan out — this lets the dressing reach every surface.
- Tuck whole basil leaves between the slices. Use smaller leaves for tight spots and larger ones where you want a pop of green. Don't chop the basil — tearing or cutting releases bitterness and turns the edges black.
- Drizzle extra virgin olive oil generously over the entire platter in a thin, steady stream. Add balsamic vinegar if using — a light zigzag across the top. Season with flaky salt and freshly cracked black pepper.
- Let the salad sit at room temperature for 5-10 minutes before serving. This allows the tomatoes to release a little juice that mingles with the oil into a natural dressing at the bottom of the plate.
FAQ
Watery caprese is almost always caused by using fresh mozzarella straight from its liquid without draining, or by assembling the salad too far in advance. Fresh mozzarella contains a significant amount of whey and water — remove it from the packaging, place it on a folded kitchen towel or paper towels, and let it drain for at least 20–30 minutes before slicing. After slicing, pat the rounds dry again with paper towel. Tomatoes are the second source of liquid: use ripe but firm tomatoes, slice them just before serving, and don't salt them until the very last moment before eating — salt draws out juice rapidly. Assemble the caprese on a slightly tilted board or a plate, and serve immediately after drizzling with olive oil. If making in advance, keep components separate and assemble within 5 minutes of serving.
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Comments (1)
I make the dressing for caprese salad first and let it sit while I prep everything else. The tomatoes and seasonings need at least 10 minutes to meld. Last-second dressing always tastes a bit harsh and disjointed.