Insalata Caprese
A true Insalata Caprese relies on restraint. No vinegar bath. No flavor fireworks. Just ripe tomatoes, fresh mozzarella, basil, olive oil, salt, and pepper arranged with intention. When the ingredients are excellent, the salad practically assembles itself.
Servings: 4 servings
Ingredients
- 3 large fresh tomatoes heirloom or vine-ripened
- 12 ounces fresh mozzarella buffalo mozzarella if you can find it
- 1 bunch fresh basil leaves
- 3 tablespoons extra virgin olive oil
- flaky sea salt to taste
- freshly ground black pepper to taste
- a few drops aged balsamic vinegar
Instructions
Bring Ingredients to Room Temperature
- Remove the mozzarella from the refrigerator 30 minutes before serving. Cold cheese dulls flavor and firms texture. Room temperature mozzarella turns supple and creamy.
Slice with Care
- Cut the tomatoes into ¼-inch thick slices.
- Slice the mozzarella into similar thickness so each bite feels balanced. Tip: Use a sharp knife and wipe the blade between cuts for clean edges.
Arrange Thoughfully
- On a platter, alternate tomato slices and mozzarella, slightly overlapping. Tuck whole basil leaves between the layers. Think red, white, green, repeat.
Season Properly
- Drizzle with extra virgin olive oil.
- Add a few drops of balsamic vinegar to each tomato.
- Sprinkle flaky sea salt evenly over the tomatoes first, then add freshly ground black pepper. Season just before serving.
Serve Immediately
- Caprese shines brightest when served right away. Let it sit too long and the tomatoes weep.