Caprese salad (pronounced cah-preh-seh) is quick, fresh, and tastes like summer. It’s one of those super-simple dishes that are surprisingly delicious. As always when it comes to 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 or sea salt (not table salt), fresh whole-milk mozzarella, and good tomatoes – big, red and ripe but firm, not mealy, and definitely not refrigerated.
- 4 large ripe tomatoes
- 1 (8 oz) package fresh whole-milk Mozzarella
- 16 fresh basil leaves
- 2 tablespoons extra virgin olive oil
- 1 tablespoon aged balsamic vinegar
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- Using a sharp serrated knife, slice each tomato into 4 thick slices, discarding (or eating as you prep!) the edges. Using a sharp knife, slice the mozzarella into 16 thin rounds.
- Arrange the tomatoes on a platter or on individual plates. Top each tomato slice with a slice of mozzarella and with a basil leaf.
- In a small bowl, whisk together the oil and vinegar. Drizzle over the salad.
- Sprinkle with salt and pepper. Serve immediately.