Caprese salad (pronounced cah-preh-seh) is my favorite salad. It’s quick, fresh, and tastes like summer. As is always the case with simple recipes, the individual ingredients must be of high quality to make the final product as good as it can be. So use good oil and vinegar, kosher salt, as fresh as you can get mozzarella, and good tomatoes – red and ripe but firm, not mealy, and definitely not refrigerated.
Makes 4 servings
Total time: 15 minutes
4 large ripe tomatoes
1 (8-ounces) package fresh whole-milk Mozzarella
16 fresh basil leaves
2 tablespoons extra virgin olive oil
1 tablespoon good balsamic vinegar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1. Slice each tomato into 4 slices, discarding (or eating as you prep!) the edges. Using a sharp knife, slice the mozzarella into 16 thin rounds.
2. Arrange the tomatoes on a platter or on individual plates. Top each tomato slice with a slice of mozzarella and with a basil leaf. You can also make pretty little stacks as shown in the photo.
3. In a small bowl, whisk together the oil and vinegar. Drizzle over the salad.
4. Sprinkle with salt and pepper. Serve immediately.
Nutrition per serving
Total Fat 20.8 g
Saturated Fat 8.9 g
Cholesterol 47.6 mg
Sodium 540.9 mg
Total Carbohydrate 10.5 g
Dietary Fiber 2.1 g
Sugars 0.6 g
Protein 15.0 g
Weight Watchers Points Plus: 8 points