Insalata Alla Caprese Recipe
Make Insalata Alla Caprese Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad
Method
Salad
- 1
Prepare ingredients
Wash the tomatoes and basil. Pat dry with paper towels. If using large tomatoes, slice 1/4-inch thick rounds. If using smaller tomatoes, halve or slice into rounds of similar thickness. Drain the fresh mozzarella if packed in liquid, then slice into rounds roughly the same thickness as the tomato slices (about 1/4 inch). Tear the larger basil leaves in half if they are very large; otherwise leave whole.
- 2
Assemble the salad
On a large platter or individual plates, arrange alternating slices of tomato and mozzarella in an overlapping pattern (tomato, mozzarella, tomato, etc.) around the plate. Tuck whole basil leaves between some of the layers and scatter remaining leaves over the top for visual balance.
- 3
Dress and season
Drizzle the extra-virgin olive oil evenly over the arranged tomato and mozzarella. Lightly drizzle the balsamic glaze in a thin stream over the salad (or serve glaze on the side if preferred). Sprinkle the flaky sea salt evenly, then grind fresh black pepper over the top to taste.
- 4
Final touches and serving
Allow the salad to sit at room temperature for 5–10 minutes so flavors meld (do not leave out longer than 30 minutes). Serve with crusty bread if using. For best flavor, consume immediately after dressing; if storing briefly, keep chilled and add olive oil and salt just before serving.