Fresh Caprese Salad
10 mineasy4 original servings
The fresh, zingy counterpoint to the sticky ribs. Sweet room-temperature tomatoes, creamy mozzarella, fragrant basil, and good olive oil. Barely a recipe — more of an assembly.
Ingredients
Serves
Salad
- 5 ripe tomatoes, room temperature (out of the fridge 30 minutes before)
- 200 g fresh mozzarella balls (fior di latte or buffalo), drained
- 1 large handful fresh basil leaves, whole (not chopped)
Dressing
- 30 ml good extra virgin olive oil
- 15 ml balsamic vinegar (or balsamic glaze for a thicker finish)
- Maldon salt flakes
- freshly cracked black pepper
- green pesto, a few dots (optional, for colour and extra flavour)
Instructions
- 1
Slice the tomatoes into thick rounds, about 1cm.
- 2
Tear or slice the mozzarella into bite-size pieces. Don't use grated — this is a fresh salad.
- 3
Layer on a platter: tomato, mozzarella, basil leaf, repeat until all used. Alternate colours for looks.
- 4
Dress just before serving. Drizzle olive oil then balsamic over the whole platter. Crack black pepper, scatter Maldon salt. Dot with green pesto if using.
- 5
Serve immediately. Caprese doesn't sit — the tomatoes weep and the mozzarella softens.
Notes & Tips
Room-temperature tomatoes
Fridge-cold tomatoes taste of nothing. Take them out 30 minutes before assembling the salad.