Caprese Salad
Tomato, fresh mozzarella, and basil with a drizzle of olive oil—the Campania classic that's all about balance. No fuss, just quality ingredients at room temperature.
Instructions
0/5- 1
Slice tomato into 1/4-inch rounds. Pat dry with paper towel to remove excess moisture—this stops the salad from weeping.
- 2
Arrange tomato slices on a plate, slightly overlapping. Scatter torn mozzarella between them.
- 3
Tear basil leaves by hand (knife bruises them) and scatter across.
- 4
Finish with sea salt, pepper, olive oil drizzled in a light spiral, then a small drizzle of aged balsamic.
- 5
Rest 5 minutes before eating—let the flavors marry.
Nutrition per serving
Chef's Notes
Use San Marzano or heirloom tomatoes at room temperature—cold tomatoes taste flat
Buy mozzarella the same day. Pre-packaged balls are a letdown; ask the deli counter
Don't use the balsamic vinegar from the bottom shelf. One good aged bottle transforms this dish
Tear basil by hand just before serving—bruised leaves go bitter
About This Dish
Caprese originated on the island of Capri in the 1950s as a simple celebration of summer tomatoes and local mozzarella. The dish became iconic across Italy and beyond, representing the philosophy that when ingredients are perfect, technique gets out of the way. Its name comes from the Capri connection, later spreading to the mainland Campania region.">