Tomato, Mozzarella and Basil Salad in the Capri Style
5 ingredients
8 steps
What you need
- 600 g (1 1/4 lb) ripe tomatoes, about 4 medium
- 400 g (14 oz) fresh mozzarella, fior di latte or buffalo
- 1 handful fresh basil leaves, about 16 leaves
- 3 tbsp extra virgin olive oil
- 1/2 tsp flaky sea salt, or to taste
Method
Restated from the original video
- 1
Take the mozzarella out of the fridge 20-30 min ahead so it is not cold when served.
- 2
Cut the tomatoes across into slices about 5 mm (1/4 in) thick.
- 3
Lay the slices on a board, sprinkle with a little of the salt and leave for 10 min to let some juice run off.
- 4
Drain the mozzarella, pat it dry and slice it to the same thickness as the tomatoes.
- 5
On a flat platter, alternate the tomato and mozzarella slices in overlapping rows or a ring.
- 6
Tuck whole basil leaves between the slices. Tear any very large ones.
- 7
Just before serving, scatter over the rest of the salt and drizzle the olive oil over everything.
- 8
Serve at once, at room temperature.
About insalata caprese
Sliced tomato and fresh mozzarella layered with basil leaves, dressed simply with olive oil and salt, no vinegar in the traditional version. The dish depends entirely on the quality of its few ingredients.
What cooks argue about
What usually goes in
fresh mozzarella
tomato
basil
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Imported from soscuisine.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.