Recipes · Starters & salads
Caprese Salad
AI-written · not yet kitchen-tested
With only four ingredients, quality is everything: ripe tomatoes that have never been in the refrigerator and mozzarella that has been drained well. Cold tomatoes lose flavor, and wet mozzarella waters down the olive oil on the plate.
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 250 g (8.8 oz) fresh buffalo mozzarella two balls, drained
- 4 tomatoes ripe, at room temperature, about 5 oz (150 g) each
- 1 bunch fresh basil leaves picked
- 4 tbsp olive oil extra-virgin
- salt flaky or coarse sea salt, to taste
- black pepper freshly ground, to taste
Method
- Take the mozzarella out of its brine, let it drain in a colander for 10 minutes and pat it dry with paper towels so it does not water down the olive oil later.
- Wash the tomatoes, cut out the stem end in a wedge and slice the tomatoes about 1/4 inch (7 mm) thick with a sharp knife. Slice the mozzarella the same thickness.
- Arrange the tomato and mozzarella slices in alternating, slightly overlapping rows on a flat platter. Sprinkle the tomatoes with a little salt and let the platter stand at room temperature for 10 minutes until the tomatoes release some juice.
- Pick the basil, tear the leaves into rough pieces with your fingers and scatter them over the salad. Drizzle with the olive oil and finish with freshly ground pepper.
Tip: Tomatoes do not belong in the refrigerator, where they lose flavor and turn mealy. Only the mozzarella may stay cold until shortly before serving.
Tip: Tear the basil instead of cutting it, because cut edges darken quickly. Season and drizzle with oil only shortly before serving.