Ingredients
Scale
This recipe’s magic lies in its simplicity and the quality of its components. Sourcing the freshest ingredients possible will elevate your salad from good to truly sublime.
- 4 large, ripe heirloom or beefsteak tomatoes (about 2 lbs):Â The heart of the salad. Look for tomatoes that are heavy for their size, deeply colored, and fragrant. Sun-ripened, in-season tomatoes provide a perfect balance of sweetness and acidity.
- 16 oz fresh mozzarella cheese:Â Not the low-moisture block used for pizza! Seek out the soft, fresh mozzarella balls packed in water or brine. Mozzarella di Bufala, made from water buffalo milk, offers a superior tangy flavor and creamy texture if you can find it.
- 1 large bunch of fresh basil (about 1 cup of leaves, loosely packed):Â This provides the aromatic, slightly peppery counterpoint. The leaves should be bright green, vibrant, and free from any wilting or dark spots. Genovese basil is the classic choice.
- ¼ cup high-quality extra virgin olive oil: This is a finishing oil, not a cooking oil, so its flavor is paramount. A good EVOO will have a fruity, sometimes peppery taste that ties all the other ingredients together.
- 2 tablespoons balsamic glaze:Â A reduction of balsamic vinegar, this adds a touch of concentrated sweetness and tang. You can buy pre-made glaze or easily make your own by simmering balsamic vinegar until it thickens.
- 1 teaspoon flaky sea salt (like Maldon), or to taste:Â Flaky salt provides a pleasant texture and clean salinity that enhances the tomato and mozzarella flavors without being overpowering.
- ½ teaspoon freshly cracked black pepper, or to taste: Freshly cracked pepper offers a more potent and complex flavor than pre-ground pepper, adding a final touch of gentle spice.
Instructions
The assembly of a Caprese salad is an art of placement and timing. Follow these steps to ensure every bite is perfect.
- Prepare the Tomatoes and Mozzarella: Gently wash and pat dry the tomatoes. Using a sharp serrated or chef’s knife, slice the tomatoes and the fresh mozzarella into uniform ¼ to ½-inch thick rounds. Uniformity in slicing is not just for aesthetics; it ensures a balanced ratio of tomato to cheese in every bite. Pat the mozzarella slices gently with a paper towel to remove excess moisture, which will prevent the salad from becoming watery.
- Arrange the Salad:Â On a large platter or on individual plates, begin arranging the tomato and mozzarella slices. The classic presentation involves alternating the slices, overlapping them in a circular pattern, creating a beautiful and colorful ring. You can also arrange them in straight lines or even stack them for a more modern, vertical presentation.
- Incorporate the Basil:Â Gently wash and pat dry the fresh basil leaves. You have two primary options for adding them. For a traditional look and a pure basil flavor in each bite, tuck the whole leaves in between the layers of tomato and mozzarella. For a more distributed flavor and an elegant look, you can chiffonade the basil. To do this, stack several leaves, roll them tightly into a cigar shape, and thinly slice them crosswise to create fine ribbons. Sprinkle these ribbons over the top of the arranged salad.
- Dress the Salad Just Before Serving:Â This is a crucial step. Do not dress the salad in advance, as the salt will draw water out of the tomatoes and the acid can affect the texture of the cheese. Just before it heads to the table, generously drizzle the high-quality extra virgin olive oil over the entire platter. Follow with a drizzle of the balsamic glaze, creating an appealing pattern.
- Season and Serve Immediately:Â Sprinkle the flaky sea salt and freshly cracked black pepper evenly over the salad. This final seasoning step awakens all the flavors. Serve immediately to be enjoyed at its absolute freshest, while the textures are at their peak.
Nutrition
- Serving Size: one normal portion
- Calories: 300