Italian
Caprese salad
Italian
ItalyCaprese salad
A simple salad from Capri with ripe tomatoes, fresh mozzarella, basil, and good olive oil where temperature and excess moisture make the difference between fine and excellent.
Ingredients
Pull out and measure what you need before you start cooking.
- 4 large ripe tomatoes
- 250 to 300 g fiordilatte or buffalo mozzarella
- 1 small bunch basil
- 2 tbsp extra virgin olive oil
- Sea salt flakes or fine sea salt
- Freshly ground black pepper, optional
Good to know
Small details that often make the cooking go more smoothly.
- Read through every step before you start and measure everything first.
- This recipe is written for 4 servings and Swedish kitchen measures.
- Taste and adjust at the end if you cook with salty stock, cheese, soy sauce, or fond.
Allergens
Method
Follow the steps from top to bottom while you cook.
- 1
Let the mozzarella come slightly towards room temperature and slice it just before serving. Dab away excess liquid with kitchen paper.
- 2
Slice the tomatoes to roughly the same thickness as the mozzarella and let them drain briefly so the salad does not turn watery.
- 3
Arrange the tomato and mozzarella slices overlapping on a platter or on individual plates.
- 4
Season the tomatoes lightly with salt. Add black pepper only if you want it.
- 5
Tear the basil roughly with your hands and add it just before serving.
- 6
Drizzle over the olive oil sparingly so it lifts the ingredients without overpowering them.
- 7
Serve immediately, ideally with toasted bread on the side.
Serving profile
About this recipe
6 ingredients and 7 steps from prep to serving.
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Source
Source and image
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Recipe source: Klassisk caprese uppdaterad efter La Cucina Italianas riktlinjer för tomat, mozzarella, basilika och olivolja. Original link
Recipe image: Wikimedia Commons. Licensierad Commons-bild med tydlig caprese-match och ren tallriksservering.
Image source: View original
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