This recipe is praise for the simplicity of its ingredients and for its fresh and delicious taste. A typical summer dish, Caprese salad, can be served as either a starter or a main course. It only takes a few minutes to assemble with very simple ingredients. Are you ready to enjoy it?
Keyword caprese salad, italian insalata caprese
Prep Time 10 minutes minutes Total Time 10 minutes minutes
1 lb of extra fresh or buffalo-milk mozzarella (500g) 4 Fleshly ripe tomatoes Fresh basil Fine salt Extra virgin olive oil (dry oregano to taste)
Servings 4 people
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.