Salad Caprese (Tomato, Mozarella and Basil Salad)
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Preparation Time
Cooking Time
Difficulty
Servings
Ingredients
8 large (approximately 500g) Tomatoes (the reddest, ripest ones you can find - ideally on the vine) You can use a combination of large tomatoes and cherry tomatoes and different varieties.
125g Buffalo Mozarella (This is the white mozzarella sold in brine - not the yellow mozarella which you grate over pizza)
A small bunch of fresh Basil Leaves only
1 1/2 Tablespoons Olive Oil (The best you can find)
1 Tablespoon Balsamic Vinegar (I use the thick balsamic glaze you can buy at some supermarkets but if you can't find this, ordinary balsamic is fine)
Sea Salt and Freshly Ground Pepper
This salad is perfect in the middle of Summer when ripe tomatoes are plentiful. Only three main ingredients (plus the dressing) and easily assembled in seconds, somehow it seems greater than the sum of its parts.
- Halve the tomatoes and remove and discard the green stalky bit and then cut each half into 3 or 4 wedges. (Halve them if they are cherry tomatoes) and put them on a serving dish or a salad bowl.
- Drain the buffalo mozzarella, tear it into smallish pieces and add it to the tomatoes.
- Tear the basil leaves into smaller pieces and scatter them over.
- Drizzle over the olive oil and the balsamic and add a good grind of pepper and some sea salt. Give everything a good mix and serve.
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