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Caprese Salad - The World Is an Oyster
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Caprese Salad

Originating from the amazing Capri Island, Caprese is a classic Italian light and cool dinner/lunch/side, perfect for hot summer days!
5 from 26 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Course Salad
Cuisine Italian
Servings 2 people

Equipment

  • Serving plates
  • Knife&fork
  • Chopping boards

Ingredients
  

  • 500 g buffalo mozzarella or 4 packets
  • 4-5 pcs tomatoes organic, large
  • 4-6 sprigs basil fresh
  • 4 tbsp olive oil organic, extra virgin
  • 1 tbsp balsamic vinegar
  • 1 pinch salt sea/rock
  • 1 dash grated pepper green/black
  • 3-4 sprigs fresh oregano optionally
  • 1 handful Nocellara olives optional

Instructions
 

  • Wash and slice the tomatoes (5-7 mm). Paper towel pat to absorb excess humidity. Salt the slices.
  • Drain the brine from the mozzarella bags. Use a different chopping board to slice the cheese. Pat dry with a paper towel.
  • Wash and dry the basil. Keep a few whole leaves for decoration and chop the rest.
  • Arrange the slices of mozzarella and tomato the way you wish on two plates. When you are happy with your design, sprinkle the chopped basil (and oregano, if chosen).
    mozzarella slices
  • Add salt and pepper, a dash of balsamic vinegar and olive oil.
  • Add the olives (optional).

Notes

Use different chopping boards to slice the ingredients. Food hygiene standards recommend different colour plastic chopping boards. I am not a great fan of plastic and use glass boards for dairy products or meats (never mixing, though!) and wooden boards for bakery and fruits.
Caprese is nice to eat right away and enjoy its freshness. Honestly, I don't know how to store it since I have never done it - no leftovers!
Caprese salad is best served with garlic bread slightly grilled, or pita bread and olive oil.
Optionally, you could make a pesto sauce by blending the oil, vinegar, basil, pepper and salt for a minute. 
Keyword Caprese salad, classic Italian dish, Italian summer salad, mozzarella and tomato salad