Caprese Salad
The whole recipe is buying well and not overthinking it. Ripe tomato, real mozzarella di bufala, and enough basil that you get a leaf in every single bite.
Why the basil matters here. With only three ingredients, basil carries the entire aromatic load. A pinch of chiffonade reads as garnish; a full cup of whole leaves is what makes the plate taste like summer.
All basil recipesIngredients
Home kitchen · 4 to 6 servings
- 1½ cups Fresh basil leaves, whole and torn
- 2 lb Ripe heirloom or vine tomatoes, thick-sliced
- 1 lb Mozzarella di bufala, sliced ½ inch
- 1/3 cup Extra virgin olive oil, fruity
- 2 tbsp Aged balsamic (optional)
- to taste Flaky sea salt and cracked black pepper
Herb quantities are given in loose cups, not weight — a cup should look like too much before you chop it.
Method
- 1 Slice the tomatoes 30 minutes ahead, salt them lightly and leave them on a rack. They shed water and concentrate.
- 2 Bring the mozzarella to room temperature — cold cheese tastes of nothing. Slice it just before plating.
- 3 Shingle tomato and mozzarella on a cool plate, tucking whole basil leaves between every layer rather than scattering them on top.
- 4 Finish with olive oil, flaky salt, pepper and a few drops of balsamic. Serve within ten minutes.
Kitchen note
Tear the leaves, never chop them. A blade bruises the cell walls and the cut edges go black within minutes — hands tear along the veins and the leaves stay green through service.
