Summer Recipe Series - Caprese Salad
This cheesy salad just tastes like summer! There is no other way to describe the fresh, vibrant flavors in this simple Caprese Salad, which is arguably the best and easiest way to showcase good quality produce.
I don’t recommend compromising on the quality of the produce that you use and trying to cover up the lack of flavor with seasoning. This salad doesn’t require much, but it does super duper benefit from fresh heirloom tomatoes, basil and fresh mozzarella cheese.
You Will Need
3 heirloom tomatoes
3 sprigs of basil
200g fresh Mozzarella cheese
Salt & pepper
Balsamic reduction – I always have Nonna Pia’s in the fridge, but if you prefer to make your own, here is a simple recipe.
How To Make
- Slice the tomatoes into ¼ inch thick rounds.
- Slice the mozzarella cheese into similar thickness rounds, or half rounds. If your tomatoes are about the same diameter as your Mozzarella, then leave the mozzarella rounds whole, or if the tomatoes are a bit smaller, cut your mozzarella into half rounds.
- Pick the basil leaves from the stems and set aside.
- As you can see from the photo, there are a variety of ways to serve this salad. If it is for standing hors d’oeuvres, then I recommend cutting the cheese and tomatoes inot thicker rounds of 1/2 inch, then dicing them into quarters to stack onto a skewer. If it is for a seated dinner, then the layered platter or cheeseboard looks great!
- I don’t often do the chunky mix unless I have already diced the tomatoes for something else, and just throw them into a salad as an afterthought.
- Season with salt and pepper, olive oil, and a drizzle of balsamic reduction when you are ready to serve the salad.
- I don’t recommend making this ahead of time as the tomatoes tend to leak, the basil will start wilting pretty quickly.