Caprese Salad

    Caprese Salad

    (327)
    3saves
    20min


    309 people made this

    About this recipe: Delicious mozzarella-tomato salad, a classic from Italy. Great for summer evenings. Can use paneer for a local touch.

    Ingredients
    Serves: 6 

    • 4 large ripe tomatoes, sliced
    • 4 ripe tomatoes, cut into wedges
    • 500g fresh mozzarella cheese, sliced (Can substitute paneer)
    • 400g fresh mozzarella cheese, diced
    • handful fresh basil leaves
    • 1 red onion, sliced
    • 3 tablespoons extra virgin olive oil
    • 75ml extra virgin olive oil
    • fine sea salt to taste
    • 75ml balsamic vinegar
    • freshly ground black pepper to taste
    • 4 tablespoons chopped fresh basil
    • salt and pepper to taste

    Directions
    Prep:15min  ›  Cook:5min  ›  Ready in:20min 

    1. On a large platter, alternate and overlap the tomato slices, mozzarella slices and basil leaves. Drizzle with olive oil. Season with sea salt and pepper.
    2. In a large bowl, combine the tomatoes, mozzarella, onion, oil, vinegar, basil and salt and pepper to taste. Toss and chill for 1 hour. Serve on large serving plate
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    Reviews and Ratings
    Global ratings:
    (327)

    Reviews in English (322)

    by
    1221

    I've been making this salad for years. However, us Sicilians make it a little different. Also, another trick is to use fresh bocconcini (the smaller fresh moz. balls) and to use very fresh Roma (chopped) tomatoes or cherry/plum tomatoes. I add a lot of balsamic dressing with only a splash of olive oil (plus at least 3-4 cloves of fresh chopped garlic). Mix together and let the flavors marinate together (it tastes delicious when the balsamic vinegar and garlic flavors soak into the cheese). Just a little Sicilian twist to the caprese salad.  -  24 Apr 2005  (Review from Allrecipes US | Canada)

    by
    238

    My fiance and I ate this nearly every day when we were in Italy. The submitter isn't lying - top-quality ingredients are essential. Use tomatoes on the vine, not beefsteaks. If at all possible, use Buffalo mozzerrella, it is absolutely, UNBELIEVABLY moist and delicious and tastes nothing like the over-processed variety (if you live in the mid-Atlantic, Wegman's has it). I personally like to drizzle a little good Balsamic on at the end and sometimes sprinkle some kosher salt on top. Mmmmmmmm......  -  19 Dec 2004  (Review from Allrecipes US | Canada)

    by
    178

    This is a traditional Italian favorite in our family which is at its best in summer, with juicy, flavorful, red-ripe Roma tomatoes and bright, crisp fresh basil. Simple and just plain delicious, even with nothing more than a good, crusty bread!  -  18 Mar 2008  (Review from Allrecipes US | Canada)

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