I’ve sometimes wondered what “caprese”, as in Caprese Salad, meant. Assuming it was an Italian term relating to the Isle of Capri, I googled it up. According to Merriam-Webster – “caprese: a salad consisting of slices of mozzarella and tomatoes, basil, and olive oil or Italian dressing.” Well that’s simple by definition, but I found this particular method on a list of 67 Summer Recipes.
- 1 pint mixed cherry tomatoes, preferably heirloom, halved
- 7 tablespoons (or more) extra-virgin olive oil, divided
Flaky sea salt
- 2 pounds mixed medium and large tomatoes, preferably heirloom, cut into thin slices and/or wedges
- 8 ounces buffalo mozzarella or mozzarella, room temperature, torn into pieces
- Coarsely ground black pepper
- Small basil leaves and toasted country bread (for serving)
Toss cherry tomatoes with 1 Tbsp. oil in a small bowl; season with salt.
Arrange tomato slices on a platter, slightly overlapping; season generously with salt. Arrange mozzarella over tomatoes; lightly season mozzarella with salt. Spoon cherry tomatoes over salad and drizzle with 6 Tbsp. oil; season with pepper. Let stand 30 minutes to let flavors meld and release juices from tomatoes and mozzarella.
Top salad with basil and additional salt and oil, if desired. Serve with bread alongside.
Source: Ultimate Caprese Salad – Bon Appétit.