Caprese Salad
Here’s another salad to add to your recipe card. Caprese is proof that you don’t need anything fancy to make something truly delicious. Life’s better when it’s simple, and this dish is exactly that: just a few fresh ingredients coming together to create something light, healthy, and full of flavor.
With juicy, plump tomatoes, creamy buffalo mozzarella, fragrant basil, and a sprinkle of dried oregano, every bite of this Caprese Salad is a celebration of summer. Just the right amount of salt and freshly cracked black pepper enhances the flavor without overpowering it. A generous drizzle of extra virgin olive oil ties it all together, adding richness and aroma. It’s quick, colorful, and almost too pretty to eat (almost!). Perfect as a light lunch, appetizer, or a fresh side at BBQs — Caprese goes with everything.
Servings 4
Equipment
- Small knife/ tomato knife
- Chopping-board
Ingredients
- Tomatoes
- Buffalo mozzarella
- A bunch of fresh basil
- Dried oregano
- Extra virgin olive oil
- Salt and pepper
Instructions
- Cut off the top part of each tomato and discard. Then, gently slice the tomatoes into rounds.
- Carefully slice the buffalo mozzarella. It’s soft and delicate, so go slow to avoid tearing it.
- On a flat serving plate, place one slice of tomato. Sprinkle with a little salt, pepper, and dried oregano.
- Tuck a fresh basil leaf slightly under the tomato slice, letting it peek out. Then add a slice of mozzarella next to it. Repeat this layering — tomato, seasoning, basil, mozzarella — to form a circle around the plate.
- Use the same layering process to fill in the center of the plate, using the smaller slices of tomato and mozzarella. Again, season each tomato slice with a pinch of salt, pepper, and oregano as you go.
- Generously drizzle extra virgin olive oil all over the salad to bring everything together.