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Salads

Caprese Salad

TIME

15 min

DIFFICULTY

Easy

SERVINGS

4

CALORIES

220 kcal

CARBS

6 g

PROTEIN

11 g

FAT

17 g

Z Caprese Salad

About this recipe

Named for the island of Capri, Caprese salad celebrates four staples of Campania: ripe tomatoes, mozzarella, basil, and olive oil. It is a relatively modern Italian dish; one account links its creation to a Futurist dinner at Capri’s Hotel Quisisana in the 1930s, though its exact origins remain uncertain.

WHY YOU’LL LOVE IT

uicy tomatoes and creamy fresh mozzarella make every bite satisfying. Fresh basil and extra-virgin olive oil add bright, aromatic flavor. It’s ready in 15 minutes and pairs especially well with grilled meats.

Ingredients

  • 4 medium ripe tomatoes, sliced (about 1 lb / 454 g)
  • 8 oz fresh mozzarella pearls (227 g)
  • ¼ cup fresh basil leaves, loosely packed (about ¼ oz / 6 g)
  • 2 tbsp extra-virgin olive oil (1 fl oz / 27 g)
  • ¼ tsp kosher salt, or to taste (about 1½ g)
  • ⅛ tsp freshly ground black pepper, or to taste (about ¼ g)

Preparation

  1. Rinse and thoroughly dry the tomatoes and basil.
  2. Slice the tomatoes about ¼ inch thick. If the mozzarella pearls are large, cut them in half.
  3. Arrange the tomatoes and mozzarella on a serving platter, alternating them.
  4. Season with salt and pepper, scatter the basil leaves over the top, and drizzle with olive oil.
  5. Let the salad stand for 5 minutes, then serve at room temperature.

Tips

Use ripe, flavorful tomatoes and fresh mozzarella for the best result.

Pat the mozzarella dry if it is packed in water, so the salad does not become watery.

Add the basil and olive oil just before serving to keep the leaves fresh and fragrant.

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