Authentic Caprese Salad
Classic caprese salad recipe with ripe cherry tomatoes, torn fresh mozzarella, basil and good olive oil. Salting the tomatoes first gives it a built-in dressing.
Servings: 6 servings
Ingredients
- ½ lb roma tomatoes sliced 1/4 inch thick
- 1 pint cherry tomatoes halved
- 8 oz fresh mozzarella torn into rough pieces
- 8 oz mini bocconcini or more fresh mozzarella
- 1 ½ tsp kosher salt divided
- ⅓ cup fresh basil leaves torn
- 3 tbsp extra virgin olive oil
- ⅛ tsp black pepper
Instructions
- Pull the tomatoes and cheese out of the fridge 30 minutes ahead. Cold mutes the aroma in tomatoes and turns mozzarella squeaky.
- Tear the fresh mozzarella into rough, uneven pieces. The ragged edges catch oil better than clean knife cuts. Leave the bocconcini whole.
- Add the roma slices and cherry tomato halves to a wide shallow bowl. Sprinkle with 1 tsp of the salt and toss gently. This starts a light brine that becomes the dressing.
- Scatter some tomatoes across a serving platter, then some torn mozzarella and bocconcini, and most of the basil. Alternate casually as you go. Do not toss it.
- Just before serving, drizzle with the olive oil and add the remaining 1/2 tsp salt and the pepper. Scatter the rest of the basil on top. Serve right away.
Video
Notes
Room temperature: Pull the tomatoes and cheese out 30 minutes before serving for the best flavor.
Cheese: Use soft fresh mozzarella packed in water, not low-moisture block mozzarella.
Make it your own: Add a drizzle of balsamic glaze, or swap the mozzarella for torn burrata.
Tomatoes: You can use all cherry tomatoes, just use 2 pints and skip the romas, or swap in heirloom tomatoes/another favorite variety for the 1/2 lb roma tomatoes.
Nutrition
Calories: 260kcal | Carbohydrates: 6g | Protein: 13g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 45mg | Sodium: 520mg | Potassium: 250mg | Fiber: 1g | Sugar: 3g | Vitamin A: 800IU | Vitamin C: 12mg | Calcium: 320mg | Iron: 1mg