Insalata Caprese

Insalata Caprese

Ripe tomatoes, fresh mozzarella, and basil dressed simply with olive oil.

Total 15 min Makes 4 servings Calories 310/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

This classic Italian salad relies on just a handful of high-quality ingredients, layered or arranged for a striking presentation. A drizzle of good olive oil and a touch of balsamic highlight the sweetness of ripe tomatoes against the creamy mozzarella and fragrant basil. It works well as a light starter, a side for grilled dishes, or a simple summer lunch.

Ingredients

  • 4 large ripe tomatoes, sliced
  • 1 pound fresh mozzarella cheese, sliced
  • 1 cup fresh basil leaves
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic glaze
  • 1/2 teaspoon flaky sea salt
  • 1/4 teaspoon freshly ground black pepper

Method

  1. Slice the tomatoes and mozzarella into rounds about 1/4 inch thick.

  2. Arrange the tomato and mozzarella slices alternately on a serving platter, tucking whole basil leaves between the slices.

  3. Drizzle the olive oil and balsamic glaze evenly over the arranged salad.

  4. Sprinkle with sea salt and black pepper, then serve immediately at room temperature.

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    Insalata Caprese

    This classic Italian salad relies on just a handful of high-quality ingredients, layered or arranged for a striking presentation. A drizzle of good olive oil and a touch of balsamic highlight the sweetness of ripe tomatoes against the creamy mozzarella and fragrant basil. It works well as a light starter, a side for grilled dishes, or a simple summer lunch.

    15 min 4 servings 310 cal

    Ingredients

    • 4 large ripe tomatoes, sliced
    • 1 pound fresh mozzarella cheese, sliced
    • 1 cup fresh basil leaves
    • 3 tablespoons extra-virgin olive oil
    • 1 tablespoon balsamic glaze
    • 1/2 teaspoon flaky sea salt
    • 1/4 teaspoon freshly ground black pepper

    Method

    1. 1

      Slice the tomatoes and mozzarella into rounds about 1/4 inch thick.

    2. 2

      Arrange the tomato and mozzarella slices alternately on a serving platter, tucking whole basil leaves between the slices.

    3. 3

      Drizzle the olive oil and balsamic glaze evenly over the arranged salad.

    4. 4

      Sprinkle with sea salt and black pepper, then serve immediately at room temperature.