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top view of caprese salad on white platter with navy napkin
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5 from 1 vote

Caprese Salad

Enjoy the timeless flavors of a Caprese salad – juicy tomatoes, creamy mozzarella, and fragrant basil drizzled in olive oil. Delish!
Prep Time15 minutes
Total Time15 minutes
Course: Salad
Cuisine: Italian
Servings: 4 peopl e
Calories: 296kcal
Author: Marie

Ingredients

  • 4 large ripe tomatoes heirloom or vine-ripened like Campari (any ripe and flavorful slicing tomato)
  • 8 ounces fresh mozzarella buffalo or cow's milk
  • basil leaves fresh not dried
  • 3 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper to taste

Instructions

  • Wash the tomatoes and pat them dry with a paper towel. Remove the stem and slice the tomatoes into rounds, about 1/4-inch (0.6 cm) thick.
  • Similarly, slice the mozzarella into rounds, approximately the same thickness as the tomatoes.
  • Wash the fresh basil leaves and gently pat them dry with a paper towel.
  • On a serving platter, begin assembling the Caprese salad. Arrange the tomato slices on the platter, followed by a slice of mozzarella slightly overlapping each tomato.
  • Place a fresh basil leaf on each mozzarella slice, slightly overlapping the tomato.
  • Continue overlapping until you have used all the tomatoes, mozzarella, and basil leaves. The final presentation should be a beautiful arrangement of alternating tomato and mozzarella slices, adorned with basil leaves.
  • Drizzle the extra virgin olive oil over the salad, making sure to cover all the ingredients evenly.
  • Season the salad with a pinch of salt and a few grinds of freshly ground black pepper to taste.
  • Serve the classic Caprese salad immediately as a refreshing appetizer or side dish.

Nutrition

Calories: 296kcal | Carbohydrates: 8g | Protein: 14g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 45mg | Sodium: 365mg | Potassium: 475mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1899IU | Vitamin C: 25mg | Calcium: 305mg | Iron: 1mg