Caprese Salad
This is less about preparation and more about assembly. A proper Caprese relies on the temperature of the components and the ratio of acidity to fat.
Temperature is everything.
Ensure your mozzarella is kept at room temperature for thirty minutes before serving to loosen the curd. Never refrigerate the tomatoes.
- sharp serrated knife
- serving platter
What goes in.
- 8 ozfresh buffalo or cow milk mozzarella ball
- 2 largeheirloom or vine-ripened tomatoes
- 1 bunchfresh basil leaves
- 3 tbspextra virgin olive oil
- to tasteflaky sea salt
- optionalcracked black pepper
Layering for balance
Overlap the tomato and cheese slices like shingles, tucking a basil leaf between every set. This ensures every bite contains all three elements.
The method.
Prep the tomatoes
Use a serrated knife to cut tomatoes into uniform quarter-inch slices, discarding the stem ends.
Slice the mozzarella
Cut the mozzarella into rounds matching the thickness of your tomato slices.
Assemble
Arrange the slices on a platter in a circular pattern, alternating tomato and cheese.
Garnish
Tuck fresh, whole basil leaves between the layers. Drizzle the olive oil directly over the cheese, then finish with a generous pinch of sea salt.
Other turns to take.
Balsamic Reduction
Drizzle a thick, syrupy balsamic reduction over the finished salad for a sharper, sweet-tart edge.
Cherry Caprese
Use halved cherry tomatoes and bocconcini mozzarella pearls for a bite-sized version.
When it doesn't go to plan.
Pat the mozzarella dry with a paper towel before slicing so the platter doesn't collect milky liquid.
Tear the basil leaves with your hands rather than cutting them to prevent the edges from darkening.
Use a high-polyphenol olive oil that has a noticeable peppery bite to contrast the creaminess of the cheese.
The ones that keep coming up.
Should I store the salad in the fridge if there are leftovers?
It is best consumed immediately. Tomatoes lose their texture and flavor once chilled, and basil will blacken within an hour.
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