Caprese Salad

Name: Caprese Salad
Prep time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Italian
Ingredients: 3 medium ripe medium tomatoes (about 1 lb/450 g), sliced (Use heirloom, beefsteak, or vine-ripened for best flavor.); 8 oz fresh mozzarella, sliced (log or 2 small balls) (Pat dry to prevent a watery salad.); 1 cup fresh basil leaves, whole or torn (Keep basil off until serving for freshness.); 2–3 tbsp extra-virgin olive oil (Drizzle evenly over the salad.); 1–2 tbsp balsamic glaze (or 2 tsp balsamic vinegar, reduced) (For a lighter touch, use a small splash of vinegar.); 1/2 tsp flaky sea salt or kosher salt, to taste (Season tomatoes lightly to draw out juices.); 1/4 tsp freshly ground black pepper; pinch chili flakes, lemon zest, crusty bread for serving (Optional additions.)

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A simple and fresh salad made with juicy tomatoes, soft mozzarella, and bright basil, drizzled with olive oil and balsamic for a delightful summer dish.

10 min

Italian

Ingredients

Instructions

Preparation

Slice tomatoes into even rounds (about 1/4 inch). Slice mozzarella to a similar thickness. Wash and dry the basil.
Pat mozzarella slices dry with a paper towel so the salad does not get watery. If using balsamic vinegar, reduce it on the stove ahead of time until syrupy.

Assembly

On a large plate or platter, alternate tomato and mozzarella slices in a circle or rows. Tuck basil leaves between slices or scatter on top.
Season the tomatoes lightly with salt to draw out their juices, and let them sit 3–5 minutes.
Drizzle olive oil evenly over the salad, then add balsamic glaze in thin lines. Finish with black pepper and any extras like chili flakes or lemon zest.
Let the salad rest for 5–10 minutes at room temperature before serving.

Serving

Taste and adjust seasoning if needed. Serve right away, preferably with crusty bread.

Nutrition

Serving Size: 1 g
Calories: 250 kcal
Carbohydrate Content: 8 g
Protein Content: 10 g
Fat Content: 20 g
Saturated Fat Content: 7 g
Sodium Content: 300 mg
Fiber Content: 2 g
Sugar Content: 4 g