caprese salad
A Caprese salad, with fresh mozzarella and tomatoes, is one of the most delicious and easiest Italian recipes.
Servings: 4 servings
Ingredients
- 1 lb extra fresh or buffalo-milk mozzarella
- 4 Fleshly ripe tomatoes
- fresh basil
- sea salt
- 2 tbsp olive oil
- dry oregano to taste
Instructions
- Let the mozzarella stand at room temperature for about 30 minutes.
- Wash the tomatoes and cut away the core.
- Pat the tomatoes dry with a paper towel; if they are perfectly ripe they won’t release any juices.
- Cut them lengthwise into 1cm thick slices.
- Cut mozzarella into ½ inch (1cm) thick slices and drain them.
- Rinse the basil.
- Arrange the mozzarella and tomato slices alternating and overlapping them on a large platter. Put some salt only on the tomato slices.
- Tear the basil leaves with your hands and place them onto every mozzarella slice.
- Sprinkle with oregano to taste.
- Drizzle with extra virgin olive oil.
- Combine the dish with a few slices of toasted bread and a lightly seasoned crisp salad.
Nutrition
Calories: 62kcal | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 0.1mg | Potassium: 0.1mg | Calcium: 0.1mg | Iron: 0.04mg