4.9 from 147 votes
Caprese Salad
Caprese Salad is a chilled, fresh salad made by layering slices of buffalo mozzarella, Roma tomatoes, and fresh basil leaves. The components are assembled in a spiral pattern or stacked, then drizzled with extra virgin olive oil and balsamic vinegar, and finished with sea salt flakes and freshly ground black pepper. The salad showcases a balance between the mild creaminess of mozzarella, the juicy acidity of tomatoes, and aromatic basil.
Prep Time
10 mins
Total Time
10 mins
Servings:
2
servings
Course:
Salad
Cuisine:
Italian
Ingredients
- 6 buffalo milk mozzarella approximate size a bit larger than a golf ball or if un-available, use bocconcini balls) sliced into 5-6 round pieces, balls
- 6 Roma tomato cut into equivalent thickness as cheese
- basil fresh, for garnish, leaves
- balsamic vinegar
- olive oil extra virgin
- sea salt flakes
- black pepper grinded
Instructions
- On a large flat plate (if sharing) start in the centre of the plate & lay one slice of tomato followed by one slice of cheese covering half the tomato and then followed by one leaf of basil covering half the cheese.
- Continue this pattern while spiralling out from the centre of the plate.
- Drizzle with balsamic vinegar and olive oil.
- Season with rubbed sea salt and fresh cracked pepper.
- If individually plated, follow the same order as above but stack the items in the centre of the plates (2 of each slices and leaves should suffice for a light first course).
- Finish by drizzling a little olive oil over the stacks and follow with a bit of balsamic vinegar, be sure to garnish around the stack with some of the olive oil onto the plate for visual appeal.
- Season with rubbed sea salt and fresh cracked pepper.
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