Italian · Lunch · Dinner · Snack
Caprese Salad
Insalata Caprese
Juicy ripe tomatoes layered with soft fresh mozzarella and fragrant basil, finished with a light drizzle of olive oil. It is a simple, summery Italian classic that lets good ingredients shine.
- Prep
- 10 min
- Cook
- No cooking
- Total
- 10 min
- Serves
- 4
Calories come from: Carbs 14% · Fat 63% · Protein 23%
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Ingredients
For 4 servings- 4 medium500 gRipe tomatoes
- 1 large ball (150 g)Fresh mozzarella
- about 20 leaves10 gFresh basil leaves
- 1 tbsp14 gExtra virgin olive oil
- 1/4 tspFlaky sea salt
- 1/4 tspBlack pepper, freshly ground
- 1 tbsp16 gBalsamic vinegar (optional)
Steps
- 1
Wash the tomatoes and basil, then pat them dry.
- 2
Cut the tomatoes into slices about 1 cm thick, removing the core.
- 3
Drain the mozzarella, pat it dry and cut it into slices about 0.5 cm thick.
- 4
Arrange the tomato and mozzarella slices on a platter, alternating and slightly overlapping them.
- 5
Tuck the basil leaves between the slices.
- 6
Sprinkle evenly with the sea salt and black pepper.
- 7
Drizzle the olive oil over the top.
- 8
If using, drizzle the balsamic vinegar lightly over the salad.
- 9
Serve straight away, at room temperature, for the best flavour.
Swaps, storage and make-ahead
Swaps
- For a vegan version, swap the mozzarella for a plant-based mozzarella-style cheese labelled vegan, or thick slices of ripe avocado.
- Use part-skim fresh mozzarella or mini mozzarella balls (bocconcini) for a lighter plate that is easy to portion.
- If ripe large tomatoes are hard to find, use halved cherry or grape tomatoes, which tend to be sweeter out of season.
- Replace the balsamic vinegar with a squeeze of fresh lemon juice, or use a thick balsamic glaze for a sweeter, less runny finish.
Storage
This salad is best eaten fresh, as the tomatoes turn watery and the basil darkens once dressed. Refrigerate any leftovers within 2 hours in a covered container and eat within 1 day; do not freeze.
Make ahead
Slice the tomatoes and mozzarella up to a few hours ahead and keep them covered separately in the fridge, then let the tomatoes come to room temperature and assemble with basil, seasoning and oil just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: MilkSulphites
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (169 g) | Per 100 g | |
|---|---|---|
| Calories | 165 kcal | 98 kcal |
| Protein | 9.5 g | 5.6 g |
| Carbohydrates | 5.9 g | 3.5 g |
| of which sugars | 3.3 g | 2 g |
| Fiber | 1.6 g | 0.9 g |
| Fat | 11.9 g | 7 g |
| of which saturated | 5.7 g | 3.4 g |
| Sodium | 334 mg | 198 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
