Insalata Caprese Recipe
CREAMY BUFFALO MOZZARELLA, BEEF TOMATO, FRESH BASIL AND EXTRA VIRGIN OLIVE OIL
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Ingredients
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Salad
Optional finishing & garnish
Method
Salad
- 1
Prepare tomatoes
Wash the tomatoes and pat dry. Slice each tomato into 1/4 - 1/2 inch (6–12 mm) thick rounds. Arrange tomato slices in a single layer on a large serving platter or on individual plates, leaving small gaps for mozzarella.
- 2
Prepare buffalo mozzarella
Drain the buffalo mozzarella and, if packed in liquid, gently pat dry with paper towels to remove excess moisture. Tear or slice the mozzarella into pieces roughly the same diameter as the tomato slices (or into 1/4 - 1/2 inch thick slices). Arrange mozzarella pieces alternately with tomato slices on the platter (tomato, mozzarella, tomato...).
- 3
Add basil
Tuck whole fresh basil leaves between the tomato and mozzarella pieces and scatter a few whole leaves on top for visual appeal. Reserve a few small leaves to finish the salad.
- 4
Season and oil
Sprinkle sea salt evenly over the arranged slices, then grind fresh black pepper across the surface. Drizzle the 3 tbsp extra virgin olive oil evenly over the tomatoes, mozzarella, and basil.
Optional finishing & garnish
- 5
Balsamic and final touches
If using, lightly drizzle the balsamic reduction (or 1 tbsp good balsamic vinegar) in a thin zigzag over the salad. Finish with a light sprinkle of flaky sea salt and an additional tablespoon of extra virgin olive oil if desired. Reserve for 2–5 minutes to let flavors marry, then serve at room temperature.