Caprese Salad
Fresh basil and tomatoes are combined with mozzarella cheese and a light vinaigrette for this classic Italian salad.
Ingredients
- 2 Tbsp red wine vinegar
- 4 Tbsp extra-virgin olive oil
- 1/4 tsp salt , more or less to taste
- 1/4 tsp freshly ground black pepper , to taste
- 3 –4 large ripe tomatoes , sliced 1/4-inch thick
- 8 oz fresh mozzarella log , sliced 1/4-inch thick
- 15 fresh basil leaves , torn
Instructions
- In a small bowl, whisk together the red wine vinegar, olive oil, salt, and pepper until fully emulsified.
- Arrange alternating slices of tomato and fresh mozzarella on a serving platter, slightly overlapping them for presentation.
- Tuck torn basil leaves between the slices.
- Spoon or drizzle the vinaigrette evenly over the top.
- Serve immediately for best texture and flavor (see notes).
Notes
- Use fully ripe, in-season tomatoes for the best flavor and juiciness. Room-temperature tomatoes taste better than chilled.
- Pat the mozzarella slices dry with paper towels before assembling to prevent excess moisture.
- Slice tomatoes evenly (about 1/4-inch thick) for balanced layering.
- Season just before serving to avoid drawing out too much liquid.
Nutrition
Calories: 218kcal | Carbohydrates: 5g | Protein: 6g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 10mg | Sodium: 172mg | Potassium: 280mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1065IU | Vitamin C: 16.5mg | Calcium: 116mg | Iron: 0.5mg