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Insalata Caprese (Traditional Caprese Salad)

10 min • 4 servings •
John S

10 min •     4 servings•

John S

Caprese salad with sliced tomatoes, fresh mozzarella, and basil leaves on a white plate, set on a wooden countertop.

I like this salad anytime I can find great tomatoes (especially when heirlooms are in season). It’s simple, it’s easy and it’s a great starter with wine. This makes enough for 4.

Ready

  • ½ lb fresh buffalo mozzarella cheese, sliced ¼-inch thick
  • 2 large ripe tomatoes, sliced ¼-inch thick
  • 1 cup fresh basil leaves
  • Salt and freshly ground pepper
  • Extra-virgin olive oil

    • Set

  • Serving platter

    • Go!

  • Arrange on platter, alternating tomato/mozzarella in circular pattern.
  • Tear fresh basil leaves and garnish over alternating slices.
  • Add salt and freshly ground pepper to taste.
  • Just before serving, drizzle on some extra-virgin olive oil.

    • Recommendations

    Yes, traditionally, no vinegar of any kind goes on Insalata Caprese! If you drizzle with balsamic vinegar, I won’t tell.
    Insalata Caprese should never be allowed to sit in oil for any length of time, it will become soggy. Sometimes capers are added to this salad.

    heirloom tomato mozarella salad tomato vegetarian

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