How to Make a Caprese Salad Recipe - Tomato and Mozzarella Salad

fresh mozzarella

🥗Healthier: part-skim mozzarella

💰Cheaper: string cheese

Part-skim mozzarella has fewer calories, while string cheese is often more affordable.

olive oil

🥗Healthier: extra virgin olive oil

💰Cheaper: canola oil

Extra virgin olive oil is richer in nutrients, while canola oil is typically cheaper.

Introduce the dish as Insalata Caprese, traditionally served with just extra virgin olive oil.

Mention that if the tomatoes lack flavor, a little balsamic vinegar can be added.

Emphasize using top quality ingredients.

Prepare the mozzarella, preferably Mozzarella Di Bufala from Naples, or substitute with bocconcini if unavailable.

Drain the mozzarella from its salted water bath and note its creamy texture.

Remove the core from the tomatoes.

Use a serrated knife to cut the tomatoes into very thin slices.

Use a chef’s knife to cut the mozzarella in half, showcasing its softness and milk.

Clean the knife, then cut the mozzarella into thin slices, positioning it cut side down.

Plate the salad by alternating a slice of tomato and a slice of bocconcini in a round motion, creating a fan shape.

If extra tomatoes are available, dice them and add to the center of the plate.

Prepare the basil by washing and patting it dry.

Stack the basil leaves, roll them from the stem side towards the pointy side, and cut into thin chiffonade or julienne.

Place the basil chiffonade over the salad to represent the colors of the Italian flag.

Season the salad with a pinch of fine sea salt and freshly ground peppercorns.

Drizzle about a tablespoon of extra virgin olive oil per person over the salad.

Garnish with a nice basil leaf in the center of the plate.

Serve the salad immediately or let it rest for 3 to 5 minutes for flavors to combine.

Equipment Needed

Spice Level:

Dietary

Allergens