- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 360 kcal
Quick summary
“This traditional caprese salad from the island of Capri intersperses slices of ripe tomatoes with fresh mozzarella cheese and basil leaves. Drizzled with extra virgin olive oil, it represents the colors of Italy.”
What you need to know
- Cutting the tomatoes and mozzarella into slices of similar thickness ensures visual harmony and flavor proportion.
- The fresh basil leaves inserted between the layers release aromas upon contact with the olive oil.
- The low-acidity extra virgin olive oil acts as an emulsifying link between the juiciness of the tomato and the cheese.
Ingredients
Main
- 4 ripe tomatoes
- 400g of mozzarella cheese
- 1 cup fresh basil leaves
- Salt to taste
- 2 tablespoons olive oil
- Black pepper to taste
- Use very ripe tomatoes for a more intense flavor.
- Extra virgin olive oil makes all the difference in the flavor.
- If you prefer, add a touch of balsamic for a sweet and sour flavor.
- The salad should be assembled shortly before serving to keep the ingredients fresh.
- Try different types of cheese, such as buffalo, for flavor variations.
Instructions
Principal
- Start by washing the tomatoes and basil leaves under running water.
- Cut the tomatoes into thick slices and set aside.
- Cut the mozzarella into slices similar in size to the tomatoes.
- On the serving plate, alternate the tomato and mozzarella cheese slices.
- Insert the basil leaves between the layers of tomato and cheese.
- Season with salt and black pepper to taste.
- Drizzle olive oil over the salad before serving.
- Serve immediately to ensure the freshness of the ingredients.
Chef's tips
- Use ripe but firm tomatoes to the touch (like Italian or persimmon tomato) to get clean slices that don't fall apart.
- Let the mozzarella drain on a sieve for 10 minutes to drain the whey before cutting the slices.
- Grind the black pepper coarsely and sprinkle the salt only at the time of serving so the tomato does not wilt.
Variations
- Caprese with pesto: replace part of the fresh leaves with spoonfuls of classic basil pesto sauce.
- Version on a stick: assemble skewers alternating sweet grape tomatoes, mini mozzarella balls, and basil.
- With avocado: Add slices of ripe avocado between the tomato and the cheese for extra buttery texture.
Substitutions
- Common fresh mozzarella can be replaced by artisanal buffalo mozzarella (bocconcini) or creamy burrata cheese.
- Conventional tomatoes can be substituted with cherry tomatoes or heirloom tomatoes of varied colors.
- Extra virgin olive oil can be complemented with a reduction of Modena balsamic vinegar.
How to store
Consume the caprese salad right after seasoning. If there are leftovers, store in an airtight container in the refrigerator for up to 24 hours; drain the liquid from the tomatoes and add a fresh drizzle of olive oil before serving.
Can it be frozen?
It is not possible to freeze caprese salad. Both fresh tomatoes and fresh mozzarella contain a high percentage of water that expands into crystals, destroying firmness and resulting in curdled liquid when thawing.
What to serve with
Serve as an appetizer accompanied by slices of fresh Italian bread, rosemary focaccia, or ciabatta toast. Pairs perfectly with chilled Pinot Grigio white wine, Prosecco, or dry rosé wine.
Frequently asked questions
What type of mozzarella cheese is best for Caprese?
Fresh buffalo mozzarella in a ball or fiordilatte is the most recommended for having moisture, softness, and mild milky flavor.
Can I put balsamic vinegar in the traditional recipe?
The original Capri recipe takes only olive oil, salt, and pepper; reduced balsamic vinegar is an accepted modern variation.
Should the basil be chopped or placed in whole leaves?
Use the leaves whole or torn with your fingers; chopping with a steel blade darkens the edges and oxidizes the essential oils.
Why did the dish have water accumulation after a few minutes?
The salt extracts water from the tomato cells by osmosis and the fresh mozzarella releases whey; season only at the moment of serving.
