Name: Caprese (Insalata Caprese)
Prep time: 5 min
Total time: 5 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 each Ripe tomatoes; 200 g Fresh mozzarella; 1 handful Fresh basil; 2 tbsp Extra-virgin olive oil; 1 to taste Salt (flaky); 1 to taste Black pepper; 1 to taste Balsamic glaze

Caprese (Insalata Caprese)

An Italian salad from the island of Capri — slices of tomato, fresh mozzarella, and basil drizzled with just olive oil and salt. Its red, white, and green echo the Italian flag. With good ingredients it's a few cuts away from done — the easiest of starters.

Ingredients

2servings

Ripe tomatoes · thickly sliced2 each
Fresh mozzarella · bufala or fior di latte, sliced200 g
Fresh basil1 handful
Extra-virgin olive oil2 tbsp
Salt (flaky)1 to taste
Black pepper · optional1 to taste
Balsamic glaze · optional1 to taste

Steps

Slice the tomatoes and mozzarella to a similar thickness (about 1cm). Pat the mozzarella dry.
⏲ 3 min
Arrange on a plate, alternating and overlapping tomato, mozzarella, and basil.
⏲ 2 min
Drizzle with olive oil and season with flaky salt and pepper.
⏲ 1 min
Add a little balsamic glaze if you like and serve right away (it weeps if made ahead).

Tips & Variations

Variations

Caprese skewers: Thread cherry tomato, mini mozzarella, and basil for finger food.
Burrata caprese: Swap mozzarella for creamy burrata.
Balsamic reduction: Reduce balsamic to a sweet-tart syrup.
With peach/avocado: Add peach in summer, or avocado for creaminess.

Tips

It's all about ingredients — use the ripest tomatoes and good fresh mozzarella.
Bring the mozzarella and tomatoes to room temperature for the best flavor.
Pat the mozzarella dry and season just before serving so it doesn't weep.
Use good extra-virgin olive oil and flaky salt — they make the dish.
Tear the basil by hand rather than chopping to keep it from bruising.