Name: Classic Caprese Salad
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 3 ripe tomatoes; 250 g fresh mozzarella cheese; 20 fresh basil leaves; 30 ml extra virgin olive oil; 3 g flaky sea salt; 1 g black pepper

Equipment

Chef's knife

or Serrated knife

Cutting board

Serving platter

Ingredients

4 servings

Main Components

3 ripe tomatoes, washed and dried
250 g fresh mozzarella cheese, drained
20 fresh basil leaves, washed and dried

Seasoning and Dressing

30 ml extra virgin olive oil
3 g flaky sea salt
1 g black pepper, freshly ground

Nutrition (per serving)

290

Calories

10g

Protein

22g

Carbs

19g

Fat

Fiber

Sugar

928mg

Sodium

Method

Using a sharp chef's knife or serrated knife, slice the tomatoes and fresh mozzarella into even rounds, approximately one centimeter thick.

Arrange the tomato and mozzarella slices on a serving platter, alternating them in a slightly overlapping circular or linear pattern.

Tuck the fresh basil leaves evenly between the overlapping slices of tomato and mozzarella.

Sprinkle the arranged salad evenly with the flaky sea salt and freshly ground black pepper.

Drizzle the extra virgin olive oil generously over the entire platter just before serving.

Chef's Notes

Always serve Caprese salad at room temperature. Refrigeration mutes the natural sweetness of the tomatoes and makes the fresh mozzarella rubbery.
Do not use balsamic vinegar in a traditional Caprese salad. The acidity clashes with the delicate sweetness of the tomatoes and the pure flavor of the olive oil. Let the high-quality ingredients speak for themselves.
The quality of the extra virgin olive oil is critical here. It acts as a primary flavor component rather than a cooking medium, so choose an oil with a grassy, peppery, or fruity profile that you enjoy.