How to Make Caprese Salad
Caprese salad, the Italian flag on a plate and one of the top 10 Italian dishes globally. I’m not arguing with that! A caprese salad is made up of the freshest, sweetest tomatoes you can find, aromatic basil and of course, luscious slices of mozzarella cheese. All drizzled with the finest extra virgin olive oil. It is sooo simple but there are a few important steps to follow. Which make ALL the difference when combining these three key ingredients.
Watch the Caprese Salad Video Recipe:
How to make CAPRESE SALAD Like an Italian
Vincenzo’s Top Tips for How to Make Italian Caprese Salad
Use the freshest ingredients you can find!
If you plan to make this recipe. Plan to visit a farmers market or a quality fruit and vegetable produce store. This is your prep work! There is hardly anything to getting this Caprese Salad right so you need to think ahead and you can rest assured your dish will turn out incredibly well.
Buffalo Mozzarella or Bocconcini?
If you can find fior di latte or buffalo mozzarella, these will give your Italian Caprese Salad the most authentic flavour possible. Try to stay away from Bocconcini (unless that is all you can find) because aside from them being quite small they just do not taste the same.
Don’t cut the basil
The basil has the most beautiful aroma and is a key ingredient. Don’t chop it up! Instead, keep the leaves whole. They will look beautiful and taste divine. If you cut into them, it will make some of the oils from within the leaves evaporate and the flavour and smell will simply not be the same!
Seasoning is great – just not too much
While I recommend using salt and pepper, keep in mind just how important each ingredient is and that they have such strong flavours on their own. This means you definitely don’t want to over-season your Caprese salad as it will destroy the flavours. You will however want to choose a great quality Italian Extra Virgin Olive Oil. For this, you can use as much or as little as you like as it will enhance the combination of flavours.
How to plate your Italian Caprese Salad:
Caprese salad can be served in a round or long plate in the middle of your table. You can even make mini versions on round side plates if you are having guests over.
9) Drizzle a generous amount of extra virgin olive oil on top of your caprese salad.
E ora si mangia, Vincenzo’s Plate…Enjoy!
What to serve your Italian Caprese Salad with:
Here are 2 more Antipasto recipes you MUST try that would be great served alongside your Caprese Salad:
8) Add the layers to the middle part by first laying down the tomatoes and basil leaves then the mozzarella slices to finish it off.
Caprese Salad
Print Recipe
Equipment
- 1 Chopping-board
- 1 knife
- 1 Serving plate
Ingredients
- 2 Buffalo mozzarella, Fresh
- 4 Tomatoes, Organic
- 1 bunch Basil
- 1 pinch Salt
- 1 pinch Pepper
- Extra virgin olive oil, (EVOO), As much as you like
- Dried oregano, optional
Instructions
- Caprese Salad requires the freshest, tastiest tomatoes you can find! Start by cutting out the stem from the tomato and the small white part at the top.
- Now place each tomato on its side and cut it into slices, approx. 1cm thick.
- Put these to the side and slice the buffalo mozzarella, aiming for the same thickness.
- To assemble the caprese salad, place a slice of tomato on the serving plate, laying it flat and sprinkle a touch of dried oregano on top (optional) along with some salt and pepper.
- Next, lie a basil leaf on the tomato (to the left), keeping it half off the slice and sticking out.
- Then add a slice of mozzarella to the other side of the tomato so it overlaps, but only half way.
- Repeat this process placing the tomato, basil and mozzarella around the rim of the plate and working your way in.
- Add the layers to the middle part by first laying down the tomatoes and basil leaves then the mozzarella slices to finish it off.
- Drizzle a generous amount of extra virgin olive oil on top of your caprese salad.
Video
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