Caprese Recipe
Sliced buffalo mozzarella, garden tomato, fresh basil, sliced cucumber, red onion, black pepper, salt, oregano, garlic, then drizzled with olive oil
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Ingredients
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Salad
Seasoning & Dressing
Method
Salad
- 1
Prepare ingredients
Drain buffalo mozzarella from its liquid and pat gently with paper towels. Slice mozzarella into 1/4-inch (6 mm) rounds. Wash tomatoes and slice into 1/4-inch rounds or into wedges if using larger tomatoes (aim for similar thickness to mozzarella). Peel cucumber if desired and slice into 1/8–1/4-inch rounds. Peel and thinly slice the red onion into half-moons; separate into rings. Pick basil leaves from stems and leave whole or tear large leaves in half.
- 2
Seasoning & Dressing
- 3
Make garlic-infused oil
Finely mince or grate the garlic clove. In a small bowl, combine the minced garlic with the extra-virgin olive oil and let sit 2–3 minutes to mellow and infuse.
- 4
Season and drizzle
Sprinkle the dried oregano evenly over the arranged salad. Lightly season with coarse sea salt and freshly ground black pepper, distributing so each slice gets a little. Drizzle the garlic-infused olive oil evenly over the salad — use about 2–3 tablespoons total. Taste and adjust: add a pinch more salt or pepper if desired.
- 5
Finish and serve
Let the salad sit 3–5 minutes at room temperature so flavors mingle, then garnish with any reserved whole basil leaves. Serve immediately as a starter or side.