Caprese salad
Sliced ripe tomatoes, fresh mozzarella and basil, dressed with extra-virgin olive oil and a pinch of salt. It is a simple summer salad whose three colors echo the Italian flag.
Caprese-1 (tigher crop): Rainer Zenz, CC BY-SA 3.0 (Wikimedia Commons)
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Where it comes from
Caprese salad takes its name from the island of Capri in southern Italy. It is served as an antipasto throughout the country and relies completely on excellent ingredients.
Explore the cuisine of Italy.
Recipe
Make Caprese salad at home
Ingredients
- 3 large ripe tomatoes, sliced
- 8 oz (225 g) fresh mozzarella, sliced
- Fresh basil leaves
- 3 tbsp extra-virgin olive oil
- Flaky sea salt
- Black pepper
How it's made
- Let the tomatoes come to room temperature for the best flavor.
- Slice tomatoes and mozzarella about 1/4 inch thick.
- Arrange them overlapping on a platter, alternating with basil leaves.
- Drizzle generously with olive oil.
- Sprinkle with salt and pepper just before serving.
Variations
- Caprese skewers for parties.
- With a drizzle of balsamic glaze.
- Caprese with peaches in summer.
Cook’s tip: Salt the tomatoes a few minutes ahead to draw out their juices and sweetness.
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About this page
Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.
Photo credit
- Caprese-1 (tigher crop): Rainer Zenz, CC BY-SA 3.0 (Wikimedia Commons)