Equipment
Ingredients
Main Components
- 3 ripe tomatoes, washed and dried
- 250 g fresh mozzarella cheese, drained
- 20 fresh basil leaves, washed and dried
Seasoning and Dressing
- 30 ml extra virgin olive oil
- 3 g flaky sea salt
- 1 g black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 290 kcal
- Protein
- 10 g
- Carbohydrates
- 22 g
- Fat
- 19 g
- Fiber
- 3 g
- Sugar
- 6 g
- Sodium
- 928 mg
- Saturated Fat
- 5 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 4 g
- Cholesterol
- 20 mg
- Potassium
- 353 mg
- Calcium
- 224 mg
- Iron
- 1.0 mg
- Magnesium
- 28 mg
- Phosphorus
- 253 mg
- Zinc
- 1.4 mg
- Vitamin A
- 67 mcg
- Vitamin C
- 16 mg
- Vitamin E
- 1.6 mg
- Vitamin K
- 31 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.6 mcg
- Thiamin
- 0.10 mg
- Riboflavin
- 0.17 mg
- Niacin
- 0.6 mg
- Folate
- 18 mcg
- Water
- 26 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Using a sharp chef's knife or serrated knife, slice the tomatoes and fresh mozzarella into even rounds, approximately one centimeter thick.
Arrange the tomato and mozzarella slices on a serving platter, alternating them in a slightly overlapping circular or linear pattern.
Tuck the fresh basil leaves evenly between the overlapping slices of tomato and mozzarella.
Sprinkle the arranged salad evenly with the flaky sea salt and freshly ground black pepper.
Drizzle the extra virgin olive oil generously over the entire platter just before serving.
Chef's Notes
- Always serve Caprese salad at room temperature. Refrigeration mutes the natural sweetness of the tomatoes and makes the fresh mozzarella rubbery.
- Do not use balsamic vinegar in a traditional Caprese salad. The acidity clashes with the delicate sweetness of the tomatoes and the pure flavor of the olive oil. Let the high-quality ingredients speak for themselves.
- The quality of the extra virgin olive oil is critical here. It acts as a primary flavor component rather than a cooking medium, so choose an oil with a grassy, peppery, or fruity profile that you enjoy.
Storage
Refrigerator: 4 hours — Tomatoes degrade in the refrigerator; this salad is best eaten immediately.
Troubleshooting
Watery salad base
Cause: Tomatoes were too wet or mozzarella leaked excess whey after slicing
Fix: Carefully dab the pooling liquid on the platter with a paper towel before serving
Prevention: Pat mozzarella slices gently with a paper towel before assembling, and use firm but ripe tomatoes
Basil leaves turning black
Cause: Basil was chopped with a dull knife or handled too roughly
Fix: Replace damaged basil leaves with fresh ones
Prevention: Leave basil leaves whole, or tear them gently by hand just before serving
Cultural Context
The Insalata Caprese originates from the island of Capri in the Campania region of Italy, where it became popular in the mid-twentieth century. Its simple ingredients intentionally represent the red, white, and green colors of the Italian flag, making it a patriotic dish. It perfectly encapsulates the Italian culinary philosophy of relying on a few pristine, high-quality, seasonal ingredients rather than complex techniques.
