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.
Caprese Salad
Ingredients
- 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)
Preparation
-
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.
0 comments on “Simple Caprese Salad” Add yours →