Quick master class: preparing caprese salad

Caprese salad originates from the south of Italy – the island of Capri, where the dish has local heritage status. In all establishments, it is prepared according to the classic recipe from selected products. It’s probably hard to find a person who doesn’t love tender, creamy mozzarella. And if you complement this cheese with juicy ripe tomatoes and spicy basil, you will get a quick dish that can be served as an appetizer or as a light treat for dinner. Friends, today we share with you the secrets of making Caprese. It will be very tasty!

Ingredients: tomatoes (medium size) – 3 pcs., mozzarella cheese (medium size balls) – 250 g, extra virgin olive oil to taste, salt to taste, ground pepper mixture to taste, green basil – 1 sprig.

caprese salad

Cooking method:

  1. Wash and dry the tomatoes, cut them into slices 0.5–1 cm thick.
  2. Cut the mozzarella into slices the same thickness as the tomatoes.
  3. Place tomato and mozzarella slices alternately, slightly overlapping, on a flat plate.
  4. Tear the leaves from the basil sprig and place them between the cheese and tomatoes.
  5. Drizzle the salad with olive oil, and sprinkle with freshly ground pepper mixture and salt. Bon appetit!
caprese salad

On a note

  • To make the salad truly tasty, use ripe tomatoes for its preparation. The most suitable tomatoes for caprese are the oxheart variety.
  • In Italy, Caprese is prepared with mozzarella di bufala, but regular cow’s milk mozzarella will also work for this salad.
  • Olive oil should be taken exclusively from Extra Virgin of the highest grade, cold-pressed. It should exhibit a specific aroma of olives, and the color should be slightly herbal.

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top